Angel Hair Stir Fry Pasta with a Thai Peanut Sauce

When I first got married, I had never tried Thai food. It seems like a lot of Thai food is too hot for me, so I usually steered clear.....until I realized how easy it can be to make a delish immitation Thai sauce. This recipe is good because it 1-super simple. I'm kind of a lazy cook and simple recipes are good :) AND 2-it still tastes pretty Thai-ish.


Thai Peanut Sauce
Source:  The Ultimate Peanut Butter Book

Makes 4 servings:

1 small onion, minced (about 1/3 C)
1 clove garlic, minced
1 ½ TBS minced peeled fresh ginger
2 tsp chili paste or chili sauce (can increase, but beware!)
2 tsp packed dark brown sugar
¾ C evaporated milk or lite coconut milk (coconut milk is better)
½ C chunky standard peanut butter (can use chunky too)
juice of 1 lime (about 2 TBS)
*Chicken, cooked and chopped (optional)
8 oz dried angel hair pasta or other thin pasta or brown rice, cooked to package directions
1 package frozen stir fry vegetable mix, cooked to package directions


DIRECTIONS:

1. Spray a large nonstick skillet with nonstick spray and set the pan over medium heat.

2. Add onion, garlic and ginger. Sautee until fragrant and soft about 1 minute.

3. Stir in chili paste or chili sauce and brown sugar; cook, stirring constantly until very aromatic, about 15 seconds.

*Note* I only put a few drops of the chili sauce in if my son is going to be eating. It can be too hot for a toddler. If you aren't feeding little ones, then be brave and add the chili sauce. It does make it a little spicy, but it gives it a wonderful flavor.

4. Stir in the evaporated or coconut milk, peanut butter and lime juice. Bring to a simmer, stirring constantly until the peanut butter dissolves into the sauce. Simmer for 10 seconds. (If wanting to add chicken, now is the time to add the cooked, chopped chicken to the sauce.)

5. Pour the warm sauce over the noodles or rice and stir fry vegetables in a large bowl. Toss well and serve at once.

Photo Source: Closet Cooking