2006, Ina Garten, All Rights Reserved
(see picture below with Eli's Asian Salmon)
Prep Time:10 minInactive Prep Time:--Cook Time:25 min
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
PARTAKER: same as above
APPROVAL: No, yes, soso
MY COMMENTS: I love Thai cuisine. I was really excited about this one and overall I did like it, but it had way too many vegies than it did spaghetti ~ not that I don't like vegies but I like the pasta just as much. So the next time I make it, I'll probably add the whole box spaghetti. The cup of oil was also way too much but then I used Canola and not Vegetable oil so I don't know if that made a difference but I don't think it did. Grandma enjoyed it but Don did NOT like it at all. He didn't like the flavor nor the vast amount of vegies. I'll probably make this dish the next time he's is out of town. iSavor the Weekend