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Thai Tuesday

Although this recipe has quite a long list of ingredients, with the assistance of the food processor and a well-stocked pantry, it couldn’t be easier. Of course, it doesn’t have to be Tuesday to serve this as a quick dinner or as a side to grilled meat. And you can always add shredded chicken or cooked shrimp if you don’t want to go the vegetarian route. It’s a guaranteed family pleaser!

Oh, and if you’re local, you may want to watch Valley Dish on NBC Channel 12 tomorrow (Wednesday, June 2) at 4:30. I’ll be on with Tram Mai making Penne Pasta with Maple Mustard Chicken.

Thai Noodles

6 garlic cloves, peeled
3-inch long piece fresh ginger, peeled and coarsely chopped or sliced
1/3 cup vegetable or canola oil
1/2 cup tahini (sesame paste)
1/2 cup peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili sauce or paste
2 tablespoons sesame oil
1/2 teaspoon freshly ground black pepper

2 tablespoons salt, for boiling water
1 pound spaghetti
1 orange bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 bunch green onions, sliced diagonally (white and green parts)

Turn on an empty food processor and drop the garlic cloves and ginger in through the feed tube of the running machine to finely mince. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili sauce, sesame oil, and black pepper. Puree the sauce.

Bring a large pot of water to a boil, add 2 tablespoons salt and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the bell peppers and green onions; toss well. Serve warm or at room temperature. Pass the remaining sauce and allow guests to add more as desired.

Serves 6

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