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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Quasi-Thai Peanut Sauce
- 1 pound gluten-free spaghetti
- 1/2 cup peanut butter
- 3 tablespoons soy sauce
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 tablespoons vinegar
- 1/4 teaspoon garlic powder
- 1/2 to 2/3 cup boiling water, if desired
Cook a pound of spaghetti according to the package directions. While
it cooks you can prepare the sauce.
In a large cereal bowl or small mixing bowl combine all of the
ingredients except the spaghetti, which should be cooking, and the
boiling water. Stir the mixture together. It will be thick and
challenging to stir. Scoop about 1/2-cup of water out of the boiling
spaghetti. Gradually stir this water into the peanut butter sauce.
When you get a consistency you like then you can stop adding water.
Be patient while you stir because it takes a little elbow grease to
get it all smooth the way you want it.
When the pasta is cooked and drained then return it to the cooking
pot. Drizzle in the peanut sauce. Toss the spaghetti until all of the
noodles are evenly coated in the sauce. Serve in large scoops.
If this is a storage meal then serve it with green peas and canned
mandarin oranges in vanilla pudding. Makes 3 servings for starving
gluttonous teenagers, or 6 for those of more normal appetites.
If you want to add more protein to this dish then a well drained can
of chicken is good, or a package of shelf-stable tofu that has been
cubed and perhaps fried in a little oil until lightly browned. If
that isn't an option though, then don't worry. Spaghetti in peanut
sauce is quite yummy on it's own.
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