| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Pasta | 1 | Servings |
INGREDIENTS
| 3 | Cloves garlic | |
| 1 | bn | Cilantro |
| 1 1/2 | oz | Fresh ginger |
| 1 | tb | Sesame oil |
| 1/2 | ts | Cayenne |
| 1/2 | c | Soy sauce |
| 1/2 | c | Peanuts; preferably raw |
| 3 | tb | Rice wine vinegar |
| 6 | Green onions; thinly sliced | |
| Sesame seeds | ||
| 1 | lb | Cooked pasta |
INSTRUCTIONS
If peanuts are raw, swirl in a non-stick pan until lightly browned and fragrant. Combine with all but pasta, green onions, and sesame seeds in blender. Whirl, adding a small amount of water if necessary to make smooth sauce. This amount will sauce at least a pound of pasta. Finished product may be eaten hot or cold. To use: Cook spaghetti, rice noodles, or any shape pasta desired. Cut up several tablespoons of green onions to garnish along with a sprinkle of sesame seeds. Posted to recipelu-digest Volume 01 Number 660 by "Diane Geary." <diane@keyway.net> on Jan 31, 1998
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