THAI CHILI PASTA TOSS
Peanut butter and Thai chili sauce give you a great head start on this restaurant-style beef and pasta toss.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt and adding peas and peppers to the boiling water for the last 2 min.
- Meanwhile, heat oil in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is evenly browned. Add peanut butter, chili sauce and soy sauce; stir-fry 1 min. or until meat is done and sauce is thickened.
- Drain spaghetti mixture. Add to sauce in skillet with the onions; mix lightly. Sprinkle with nuts.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 19 g
FIVE INGREDIENT PASTA TOSS
Pasta is tossed with white beans, roasted tomatoes, fresh basil, and a garlic infused olive oil. Serve with crusty bread to soak up the sauce and any leftover garlic olive oil. This isn't a hot pasta dish so it's perfect for summer.
Provided by elsaw
Categories World Cuisine Recipes European Italian
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the olive oil and garlic in a small bowl. Set aside.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
- Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
Nutrition Facts : Calories 428.5 calories, Carbohydrate 63.7 g, Fat 15.8 g, Fiber 8 g, Protein 14.6 g, SaturatedFat 2.2 g, Sodium 662.4 mg, Sugar 5.3 g
THAI PASTA TOSS
Make and share this Thai Pasta Toss recipe from Food.com.
Provided by momEgodess
Categories Spaghetti
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- * May use only white sesame seeds. Used jarred jalapeno slices and it was fine. If you don't have crunchy peanut butter you can use smooth and add finely chopped peanuts for texture.
- Cook pasta according to pkg directions. Drain and set aside.
- In a 12 inch skillet heat 1 T oil over medium heat. Add the jalapeno, carrots, mushrooms and bell peppers. Stir and cook until the veggies are tender and the mushrooms have released their liquid. About 5 minutes.
- Add all of the sesame seeds and green onions. Toss well and remove from heat.
- In a small bowl, whisk together the vinegar, peanut butter, water, curry powder and remaining 2 t oil.
- When the pasta is done, drain well and add to the veggies in the skillet.
- Place over low heat and add the reserved peanut butter sauce. Toss to mix all. Serve immediately.
Nutrition Facts : Calories 251.2, Fat 9.1, SaturatedFat 1.3, Sodium 45.3, Carbohydrate 35.5, Fiber 3.8, Sugar 4, Protein 8
THAI SPAGHETTI TOSS
The peanut sauce for this recipe can be made ahead and frozen, allowing you to whip up this flavorful supper on any night of the week. It can also be made vegetarian by eliminating the chicken.
Provided by Rose J
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For the Sauce:.
- Peel the garlic. With the blender on, drop the garlic cloves, one at a time, through the opening in the lid, blending until finely chopped. Pour the lime juice into the blender container. Stop the blender, and add all the remaining ingredients, along with 1/2 cup water. Pulse on high speed just until the ingredients are combined, about 5 seconds.Scrape down the sides of the blender container and pulse 3 or 4 more times. The sauce is now ready to use with the pasta or as a dipping sauce, or it can be refrigerated or frozen for future use.
- For the Pasta:.
- Bring 3 quarts lightly salted water to a boil in a covered 4 1/2-quart or larger pot. When the water reaches a rapid boil, add the pasta and cook, uncovered, until just tender, following the package directions. Meanwhile, if the chicken is frozen, place it on a microwave-safe plate and microwave, uncovered, on high power for 3 minutes to partially defrost.
- While the chicken defrosts, rinse and drain the bean sprouts, shaking the colander to remove as much water as possible. Set aside. Cut the scallions into roughly 1-inch pieces, using all of the whites and enough tender green tops to make 11/2 cups. Set aside. Coarsely chop the peanuts and set them aside.
- Heat the oil in an extradeep 12-inch skillet over medium heat. Cut the chicken (fresh or partially defrosted) into bite-size pieces, adding them to the pan as you cut. Cook, stirring occasionally, until the chicken turns white on the outside, 4 minutes. Then add the snow peas (if using) and scallions to the skillet. Continue to cook, stirring constantly, until the chicken is no longer pink in the center and the snow peas are bright green, about 2 minutes more. Add the bean sprouts and peanut sauce to the skillet, and reduce the heat to low. Stir to mix well, and simmer until ready to serve.
- When the pasta is done, drain it in a colander, shaking it to remove as much water as possible. Return the drained pasta to the cooking pot. Add the chicken mixture and toss until well mixed. To serve, divide the pasta, chicken, and vegetables evenly among four plates. Sprinkle 1 tablespoon of the chopped peanuts over each plate and serve.
Nutrition Facts : Calories 598.9, Fat 24, SaturatedFat 4.2, Cholesterol 43.9, Sodium 624, Carbohydrate 65, Fiber 4.6, Sugar 16.4, Protein 33.5
TANTALIZING THAI SHRIMP PASTA
This delicious dish will look and taste like it is professionally done, but actually is so simple to make! The flavors are rich and delicate, like all great Thai cuisine. It is slightly sweet and slightly spicy, harmonizing wonderfully with the shrimp. Eat it by itself or serve it over your favorite pasta.
Provided by annya127
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse the shrimp under warm running water. Cut in half lengthwise. Add to the marinade ingredients and marinate the shrimp for 25 minutes in the refrigerator. Whisk together the coconut milk, vinegar, honey, and the crushed red pepper. Set aside. Prepare the ginger and tomatoes.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink. Remove from the pan.
- Add 1 tablespoon oil to the wok. When the oil is hot, add the minced ginger. Stir-fry until aromatic (about 30 seconds). If using ground ginger, simply mix it into the tomatoes and add the tomatoes to the wok. Stir-fry for 2 minutes. Add the sauce. When the sauce is bubbling, add the shrimp. Stir in the chili paste or garlic. Let simmer for 5 minutes.
- Cook the pasta separately as directed. Serve over the cooked spaghetti or stir the cooked pasta right into the shrimp mixture. Garnish with cilantro and enjoy!
SIMPLE PASTA TOSS
Yet another recipe I have saved on my computer and moving to here foto share!! This is simple and quick -- my favorites! :)
Provided by iewe7726
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook and drain pasta as directed.
- While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
- Add sun-dried tomatoes and cook for two minutes.
- Remove from heat and toss with pasta.
- Serve with grated Parmesan cheese if desired.
Nutrition Facts : Calories 719.5, Fat 18.7, SaturatedFat 2.9, Cholesterol 75.5, Sodium 1154.7, Carbohydrate 94.4, Fiber 5.7, Sugar 8.2, Protein 42.2
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