THAI NOODLES WITH SPICY PEANUT SAUCE
This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.
Provided by jenpalombi
Categories Thai
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted water according to package directions.
- Drain and return to pot.
- Add 2 TBSP sesame oil and toss to coat.
- Set aside.
- Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
- Add green onions, carrots, stir-fry veggies, garlic and ginger.
- Saute until vegetables soften, about 4 minutes.
- Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
- Simmer sauce 2 minutes.
- Pour sauce over pasta and toss well.
- Transfer to platter and serve warm.
- Garnish with additional green onions, if desired.
- Yields 8 side dish servings or 4 main dish servings.
- **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
- As written, this recipe has some heat, but is still edible for my toddler son.
CHILI BEEF PASTA
Right after I got married, an aunt gave me her recipe for skillet spaghetti and told me it was ideal for a quick weeknight meal. Over the years I've tinkered with the ingredients and played with the seasonings to make it a healthier dish that my family truly loves. -Kristen Killian, Depew, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings., Add tomato juice, water, tomato paste and sugar to pan; bring to a boil. Stir in pasta. Reduce heat; simmer, covered, 20-22 minutes or until pasta is tender, stirring occasionally. If desired, top with chopped tomato and jalapeno slices.
Nutrition Facts : Calories 319 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 442mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 6g fiber), Protein 24g protein. Diabetic Exchanges
THAI CHILI PASTA TOSS
Peanut butter and Thai chili sauce give you a great head start on this restaurant-style beef and pasta toss.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt and adding peas and peppers to the boiling water for the last 2 min.
- Meanwhile, heat oil in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is evenly browned. Add peanut butter, chili sauce and soy sauce; stir-fry 1 min. or until meat is done and sauce is thickened.
- Drain spaghetti mixture. Add to sauce in skillet with the onions; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
THAI SPAGHETTI TOSS
The peanut sauce for this recipe can be made ahead and frozen, allowing you to whip up this flavorful supper on any night of the week. It can also be made vegetarian by eliminating the chicken.
Provided by Rose J
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For the Sauce:.
- Peel the garlic. With the blender on, drop the garlic cloves, one at a time, through the opening in the lid, blending until finely chopped. Pour the lime juice into the blender container. Stop the blender, and add all the remaining ingredients, along with 1/2 cup water. Pulse on high speed just until the ingredients are combined, about 5 seconds.Scrape down the sides of the blender container and pulse 3 or 4 more times. The sauce is now ready to use with the pasta or as a dipping sauce, or it can be refrigerated or frozen for future use.
- For the Pasta:.
- Bring 3 quarts lightly salted water to a boil in a covered 4 1/2-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
- While the chicken defrosts, rinse and drain the bean sprouts, shaking the colander to remove as much water as possible. Set aside. Cut the scallions into roughly 1-inch pieces, using all of the whites and enough tender green tops to make 11/2 cups. Set aside. Coarsely chop the peanuts and set them aside.
- Heat the oil in an extradeep 12-inch skillet over medium heat. Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding them to the pan as you cut. Cook, stirring occasionally, until the chicken turns white on the outside, 4 minutes. Then add the snow peas (if using) and scallions to the skillet. Continue to cook, stirring constantly, until the chicken is no longer pink in the center and the snow peas are bright green, about 2 minutes more. Add the bean sprouts and peanut sauce to the skillet, and reduce the heat to low. Stir to mix well, and simmer until ready to serve.
- When the pasta is done, drain it in a colander, shaking it to remove as much water as possible. Return the drained pasta to the cooking pot. Add the chicken mixture and toss until well mixed. To serve, divide the pasta, chicken, and vegetables evenly among four plates. Sprinkle 1 tablespoon of the chopped peanuts over each plate and serve.
Nutrition Facts : Calories 598.9, Fat 24, SaturatedFat 4.2, Cholesterol 43.9, Sodium 624, Carbohydrate 65, Fiber 4.6, Sugar 16.4, Protein 33.5
SIMPLE PASTA TOSS
Yet another recipe I have saved on my computer and moving to here foto share!! This is simple and quick -- my favorites! :)
Provided by iewe7726
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed.
- While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
- Add sun-dried tomatoes and cook for two minutes.
- Remove from heat and toss with pasta.
- Serve with grated Parmesan cheese if desired.
Nutrition Facts : Calories 719.5, Fat 18.7, SaturatedFat 2.9, Cholesterol 75.5, Sodium 1154.7, Carbohydrate 94.4, Fiber 5.7, Sugar 8.2, Protein 42.2
SPICY SICILIAN PASTA TOSS
Fast and flavorful weeknight dinner without worring about defrosting. Serve with salad and warm crusty bread. When serving this at a potluck I break up the pasta into 1 inch pieces and serve at room temperature as a salad or side dish.
Provided by Bitsie
Categories < 30 Mins
Time 30m
Yield 7 cup, 7 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet over medium heat, heat oil; add mushrooms, pepperoni, onion, garlic and oregano and crushed red pepper if using.
- Cook 5 minutes or until mushrooms are tender; stir in tomatoes and let simmer on low heat.
- Meanwhile, cook pasta according to package directions; drain reserving ½ cup pasta cooking water.
- Add water to sauce and stir.
- Toss hot pasta and sauce; sprinkle with cheese.
- (7-1cup servings).
Nutrition Facts : Calories 301.3, Fat 11.1, SaturatedFat 3.3, Cholesterol 18.9, Sodium 290.5, Carbohydrate 39.4, Fiber 2.2, Sugar 1.8, Protein 10.4
FIVE INGREDIENT PASTA TOSS
Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.
Provided by elsaw
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the olive oil and garlic in a small bowl. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g
THAI PASTA TOSS
Make and share this Thai Pasta Toss recipe from Food.com.
Provided by momEgodess
Categories Spaghetti
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- * May use only white sesame seeds. Used jarred jalapeno slices and it was fine. If you don't have crunchy peanut butter you can use smooth and add finely chopped peanuts for texture.
- Cook pasta according to pkg directions. Drain and set aside.
- In a 12 inch skillet heat 1 T oil over medium heat. Add the jalapeno, carrots, mushrooms and bell peppers. Stir and cook until the veggies are tender and the mushrooms have released their liquid. About 5 minutes.
- Add all of the sesame seeds and green onions. Toss well and remove from heat.
- In a small bowl, whisk together the vinegar, peanut butter, water, curry powder and remaining 2 t oil.
- When the pasta is done, drain well and add to the veggies in the skillet.
- Place over low heat and add the reserved peanut butter sauce. Toss to mix all. Serve immediately.
Nutrition Facts : Calories 251.2, Fat 9.1, SaturatedFat 1.3, Sodium 45.3, Carbohydrate 35.5, Fiber 3.8, Sugar 4, Protein 8
More about "thai chili pasta toss recipes"
20 MINUTE SPICY THAI NOODLES - THE CHUNKY CHEF
From thechunkychef.com
PAD THAI SALMON PASTA TOSS – FOOD, GLUTEN FREE, …
From glutenfreespinner.com
SWEET CHILI CHICKEN WINGS RECIPE | LIFE'S AMBROSIA
From lifesambrosia.com
ASIAN CHILI GARLIC NOODLES | 20-MINUTE DINNER RECIPE
From biancazapatka.com
STIR-FRIED SPAGHETTI WITH THAI CHILI JAM AND SUN-DRIED …
From today.com
4.1/5 (16)Total Time 15 minsCategory Entrées
- 1. In a wok or large skillet, heat the oil over medium-high heat until shimmering-hot. Add the garlic and cook until fragrant, about 15 seconds. Stir in the panko and cook until golden, 2-3 minutes. Transfer the mixture to a bowl and set aside.
- 2. In a large pot of salted boiling water, cook the spaghetti just shy of al dente. Drain well, reserving some of the pasta water (1/4 cup should be plenty).
- 3. Place the pan used to toast the panko over medium heat. Add the chili jam and sun-dried tomatoes and cook until sizzling and fragrant, about 2 minutes. Add the hot drained pasta, fish sauce, and about 2 tablespoons of the pasta water and toss well. Continue cooking until a thick sauce forms and clings to the noodles. Remove the pan from the heat, add the panko mixture and basil, and toss well. Taste and season with plenty of pepper and a pinch of salt, if needed.
- 4. Drizzle the pasta with a little more oil just before serving. Serve with grated Parmesan, if desired.
SWEET CHILI SALAD DRESSING – KETCHUP WITH THAT
From ketchupwiththat.com
RAINBOW THAI NOODLE TOSS RECIPE | HELLOFRESH | RECIPE | RECIPES, …
From pinterest.com
RAINBOW THAI NOODLE TOSS RECIPE | HELLOFRESH
From pinterest.ca
THAI SWEET CHILI PEANUT NOODLES - RASA MALAYSIA
From rasamalaysia.com
THAI PASTA TOSS ~ IT’LL GET YOU OUT OF A BORING BROCCOLI RUT
From pinterest.com
SWEET CHILI SHRIMP PASTA / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
You'll also love