Monday, October 17, 2011

Thai Peanut Sauce


This is a solid, easy staple recipe if you like Thai food. The red pepper flakes can easily be adjusted to your spiciness liking. Not only do the ginger and garlic compliment each other in this recipe, but they both have a ton of immune and heart protective compounds. We don't always think about our seasonings having healthful benefits, allicin is one compound in garlic that actually helps reduce cholesterol and decrease blood vessel stiffness. 


Thai Peanut Sauce

Sauce:
2 teas garlic, minced
½ teas red pepper flakes (more or less to taste)
½ teas ground ginger
1 TBLS Brown Sugar
4 TBLS low sodium soy sauce
4 TBLS rice wine vinegar
About 4 TBLS water (added to thin sauce out…can add more or less depending on how thick you like it)
4 TBLS crunchy peanut butter

8oz uncooked pasta of choice
Assorted vegetables of choice such as:
       1 1/2c chopped broccoli, or a package of "steam in the bag" broccoli
       1 1/2c shredded (matchstick carrots)
       1 6-8oz package of sliced mushrooms
          
Mix sauce ingredients in skillet pan. While flavors blending, boil about 8oz fettuccine noodles. In last few minutes of cooking noodles, add vegetables to blanch (unless cooking with other methods). Drain noodle/vegetable combination and add to sauce. Mix throughout. 

Nutrition (rounded to nearest number) per serving, makes 6 servings: 240 calories; 6g fat; 372mg sodium; 40g carbohydrates; 6g fiber; 12g protein

**Nutrition will vary slightly depending on brands/products you use. 



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