I recently polled my friends on Facebook to see what constituted their favorite dine-in meals, and I promised them I’d include their recipes and ideas if they answered my query.
So here’s my first recipe, from my friend Melinda, who said she and her husband have Date Night on Friday nights at home.
“We like to listen to jazz, and I like to recreate a meal we had on our first date,” Melinda wrote. “We went to a Thai restaurant, which I had picked because it sounded exotic. I didn’t know the first thing about Thai food but I wanted to impress (my now-husband), so I suggested Thai. He went right along with it, sounding all worldly, but when it came time to order we both had to admit we knew nothing about Thai food. Good thing our waiter was used to morons and guided us through it. Now, we make it at home as a favorite dish and a bonding experience.”
Thai Noodles with Peanut Sauce
12 oz linguine
4 Tbs sesame oil
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir-fry vegetables
3 Tbs minced fresh garlic
1/2 Tbs ground ginger or 1 Tbs fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 Tbs rice vinegar
1/2 Tbs chili-garlic sauce
Cook pasta in a large pot of salted water according to package directions. Drain and return to pot. Add 2 tablespoons sesame oil and toss to coat. Set aside.
Heat the remaining 2 tablespoons sesame oil in heavy pot over medium-high heat. Add green onions, carrots, stir-fry vegetables, garlic and ginger. Sauté until vegetables soften, about 4 minutes.
Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well. Simmer sauce 2 minutes.
Pour sauce over pasta and toss well. Transfer to platter and serve warm. Garnish with additional green onions, if desired.
Nutritional Information:Calories Per Serving: 318, Calories from Fat 104, Fat: 12 g, Cholesterol: 0 mg, Sugars: 12 g, Sodium: 555 mg, Carbohydrates: 46 g, Fiber: 3 g, Sugars: 12 g, Protein: 9 g
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