pasta - Rice Noodles with Thai Peanut Sauce

[Guest guest]

* Exported from MasterCook *

 

Rice Noodles with Thai Peanut Sauce

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 to 7 ounces rice noodles

1 cup coconut milk

2 lemongrass stalks -- cut into 1-inch pieces

3/4 cup crunchy peanut butter

2 teaspoons maple syrup

2 garlic cloves -- minced

1/4 cup shoyu

2 tablespoons fresh lime juice

1 teaspoon grated lime rind

1 jalapeno -- sttem and seeds removed, minced

1/2 teaspoon salt

cayenne pepper

2 scallions -- thinly sliced on the diagonal

 

This peanut sauce evokes Thai cuisine in a single burst of flavor. In addition

to partnering it with noodles, use this as a dipping sauce for spring rolls or

baked tempeh, or drizzle it over simple rice. The amount of rice noodles in

this recipe (5 oz) yields a heavy noodle-peanut combination. If you like it

lighter, use a few more noodles (7 oz). Rice noodles often come in 3.5 oz

packages, the thicker recipe calls for 1 1/2 packages; the thinner, a full 2

packs. The best peanut butter is made solely from peanuts. It has no added

stabilizers, hydrogenated oil, sugar, or salt. Peanut butter often has a

naturally occurring layer of oil at the top because no stabilizers are added.

Just stir it back into the nut butter before using. Rice noodles are available

at natural food stores, gourmet markets, and Asian groceries. They do not need

to be boiled. A 10-minute soak in boiling water is enough to soften them.

 

Place the rice noodles in a bowl. Pour boiling water over the noodles and let

sit for 10 minutes.

 

Coombine the coconut milk and lemngrass in a small saucepan and bring to a boil

over medium heat. Turn off the heat and let the lemongrass steep in the hot

liquid for 10 minutes. Strain out the lemongrass, then whisk in the peanut

butter, maple syrup, garlic, shoyu, lime juice and zest, jalapeno, salt. cayenne

to taste, and scallins.

 

Drain the rice noodles and place in a serving bowl. Pour the sauce over the

noodles and toss to mix well.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1054 Calories; 39g Fat (32.3% calories

from fat); 14g Protein; 169g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

530mg Sodium. Exchanges: 10 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0

Fruit; 7 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0