| 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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