Saturday, January 24, 2009

Thai Peanut Noodles and Vegetables

This is a wonderful spicy, tangy, sweet and peanut-buttery sauce for vegetables, pasta, chicken, seafood or beef.

Spicy Thai Peanut sauce:
1-1 1/2 ts garlic ginger paste (jar)
1 TB rice wine vinegar
1 TB Asian spicy chili sauce
1 TB teriyaki marinade
1 - 1 1/2 ts brown splenda
1 -1 1/2 ts PB2 (peanut butter powder by BellPlanatation)
1/4 cp low-sodium, ff chicken broth
optionally: 1 ts lime juice

1 cp vegetable
2 oz Fibergourmet fettucini

Heat the garlic ginger paste in a saute pan for 1/2 min. Add the remaining ingredients for the sauce, mix, bring to a boil, and then reduce heat. After boiling for 1-2 min, the sauce will reduce to a thick consistency. Add vegetable, and heat through. Serve over fettucini!

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