- Course: Main Dishes
- Cuisine: Thai
- Seasons: Autumn, Spring, Winter
I developed most of this recipe on my own, though the peanut sauce is largely taken from Very Vegetarian. It is a very quick, tasty, and healthy meal.
Ingredients
Sauce
- 1 tablespoon crushed red pepper (optional)
- 1 cup water
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 1/4 cup soy sauce
- 1 cup peanut butter
Other ingredients
- 1 pound frozen chopped broccoli (thawed)
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 pound whole wheat pasta
- 1 tablespoon minced ginger
- For: 4
- Preparation: 15 min
- Cooking: 15 min
- Ready in: 30 min
Instructions
- Thaw the frozen broccoli (microwave is good for this). Bring water to boil for pasta, and cook as directed. Meanwhile, mix the peanut butter, water, sauces, and crushed red pepper together in a bowl with a wisk. In a large saucepan, heat up the oil over medium-high heat and sauté the garlic and ginger for 2 minutes. Add the peanut sauce mixture and stir for a minute or two. If too thick, add additional water. Add the broccoli and continue cooking for 5 minutes. By now the pasta should be about done. Lower the heat on the sauce to medium-low. Drain the pasta, and stir in the pasta to the sauce pan. Garnish with herbs of your choice.
- The crushed red pepper can always be added on an individual basis. It's not quite as good as having it cooked with the sauce, but it is a good compromise if some of your diners do not like spicy food.