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Prep Time: 20 Minutes Cook Time: 17 Minutes |
Ready In: 37 Minutes Servings: 6 |
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This delicious pasta is like a knockoff version of Pad Thai, but every bit as tasty!!! I'm sure that if you added cubed tofu or shrimp to this dish, it would be even more yummy. :) So, I hope you like it! I found the recipe in my 1000 Vegetarian Favourites cookbook. Ingredients:
280 g dry linguine |
3 tablespoons peanut oil |
2 garlic cloves, crushed |
2 green onions, sliced |
225 g green beans, sliced |
2 tomatoes, chopped |
2 teaspoons ground cayenne pepper |
1 teaspoon chili powder |
4 tablespoons crunchy peanut butter |
2/3 cup coconut milk |
1 tablespoon tomato paste |
1 dash salt and pepper, to taste |
Directions:
1. In a small bowl, combine the pepper flakes, chili powder, peanut butter, coconut milk, and tomato paste. (You won’t be able to mix in the peanut butter completely.).
2. Bring a large pot of water to boil, before adding the pasta. Cook for 8-10 minutes until tender. Drain and set aside for the moment.
3. Heat the peanut oil in a large skillet over medium heat. Add the garlic and green onions, stir fry for 1 minute.
4. Add to green beans and drained pasta to the skillet and continue to stir fry them for 5 minutes.
5. Add the cherry tomatoes and mix everything together well.
6. Pour in the peanut butter sauce. Mix until the sauce has been combined well with the noodle mixture.
7. Remove skillet from heat.
8. Serve hot.
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