Ingredients:
3 cups chopped cabbage
1 medium onions, chopped
1 1/2 teaspoons oil
9 ounces pasta ( bowties, shells, spaghetti)
1/4 cup crunchy peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoons brown sugar
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce ( see notes)
1/4 teaspoon crushed red pepper flakes or 1/4 teaspoon cayenne
1/2 teaspoon curry powder
1/8 teaspoon ground cloves
1 clove garlic, minced
7 ounces coconut milk
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely chopped fresh basil
chopped roasted peanuts ( optional, for garnish)
Directions:
Saute cabbage& onion in oil until just softened.
Set aside in large bowl.
Cook pasta until al dente.
While pasta cooks, mix next 9 ingredients in a saucepan.
Heat gently, adding coconut milk gradually.
Do not boil.
Mix cooked pasta with sauce& veggies.
Mix in cilantro and basil.
Serve immediately, topped with chopped roasted peanuts if desired.
NOTES: You can use Thai fish sauce if you prefer instead of the worcestershire.
You can also substitute hot sauce for the red pepper flakes.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.