This was a recipe I tried out…I am not super fond of how it turned out but I think I can work on it. I was trying to make a peanut free sauce so the baby could join in and have “peanut” noodles with us for once. I think the real issue came down to not enough flavor, peanut noodles are usually somewhat salty. The tahini sauce I used was salt free so I think on the next try I will use vegetable broth instead of the water called for. We shall see. But here is the recipe as I prepared it, although Ford came up with a solution to save the day….commercial Pad Thai sauce, or as we call it…Thai Ketchup ;-P
Sesame Tahini Noodles
Ingredients:
- 1 lb angel hair or spaghetti pasta
- ½ cup tahini sauce
- 1/3 cup water
- 2 Tbsp lower sodium soy sauce
- 2 Tbsp sweet chili sauce
- 1 Tbsp sesame oil
- 2 tsp grated ginger (jarred)
- 1 tsp roasted garlic (jarred)
- 1 Tbsp canola oil
- 2 cups frozen peas, thawed
- 2 cups bell pepper strips (frozen or 1 very large)
- 1 sweet onion, peeled and chopped
Directions:
Bring a large pot of water to a boil, cook pasta for time on package, drain.
In a small bowl whisk the tahini sauce through garlic together.
In a large skillet heat the oil over medium-high heat and stir-fry the peppers and onion till crisp-tender. Add in the peas and then the sauce, heat through.
Add the cooked pasta and toss till coated.
Serves 4 or so.
~Sarah