Thai noodles (4)

Yield: 1 Servings -==

Ingredients:

3 cups chopped cabbage 1 medium onion

Instructions:

chopped 1.5 t oil 9 oz pasta shapes (shells bow-ties etc) 1/4 cup crunchy peanut butter 1 T fresh lime juice 1.5 t brown sugar 1.5 t soy sauce 1.5 t worcestershire sauce (Vegetarian or regular worcestershire sauce as you prefer.) 1/4 t crushed red pepper 1/2 t curry powder 1/8 t ground cloves 1 clove garlic minced or mashed 7 oz coconut "milk" 1 T chopped fresh cilantro 1 t chopped fresh basil Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks mix next 9 ingredients in a sauce pan. Heat gently adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggie and/or a light green salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%%%%%%%%%%%%% From: mike_johnston.trwgbr@qmail4.nba.trw.com (Michael L. Johnston) Source: Thai Home-Cooking Converted by MMCONV vers. 1.40