Thai Spaghetti Toss Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
• Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
• Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

Steps:

• For the Thai peanut sauce: Whisk together the coconut milk, peanut butter, lime juice, soy sauce, maple syrup, garlic and red pepper flakes, if using, until the texture is creamy and smooth. (You can also use a blender or food processor to make the sauce.)
• For the squash bowls: Preheat the oven to 425 degrees F. Brush the spaghetti squash with 2 teaspoons olive oil, then sprinkle with salt and pepper. Put the squash cut-side down on a baking sheet and bake until the squash is tender, 50 minutes to 1 hour.
• Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons olive oil and a pinch of salt and pepper. Spread out in a single layer on a baking sheet and roast until very tender, 20 minutes. Transfer to a bowl and toss with 2 tablespoons of the peanut sauce.
• Meanwhile, whisk together the coconut milk, ginger, lime juice, soy sauce, maple syrup, cumin, turmeric, cayenne and shallot in a bowl. Add the shrimp and toss to combine. Let sit for 5 minutes.
• Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until seared and just pink on each side, 2 to 3 minutes.
• Run a fork over the squash flesh to create spaghetti-like strands. Put in a large bowl and toss with 2 tablespoons of the peanut sauce.
• Divide the spaghetti squash, broccoli and shrimp among 4 bowls. Drizzle with the remaining peanut sauce and garnish with cilantro and crushed peanuts.

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.

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.