Sunday, December 27, 2009

Thai Spaghetti

Credit: A lady my wife works with

1 pound thin spaghetti
1 cucumber sliced thin
1 bag Shredded carrots (Use half)
2 cans sliced water chestnuts, drained and rinsed
1 bottle Thai Peanut sauce (I used Bangkok Padang peanut sauce for the version you had)
1/2 cup of crushed peanuts
(Optional ingredients)
Cooked Chicken

(If you are adding chicken read step 4 first)
1. Cook the pasta as directed, drain, and put into a large bowl
2. Pour in the full bottle of Thai peanut sauce, carrots, cucumber, and water chestnuts
3. Get a 1/2 cup of peanuts and put them in a zip lock bag. Get a mug and crush them. When turned into a almost fine powder, mix into the pasta
4. If you are going to use chicken, I would suggest bringing water (with whatever seasoning you like - I suggested adding Worcestershire sauce, salt, pepper, cumin, and paprika) to a boil then shutting it off and putting in a few chicken breasts and let it sit for 30 minutes. Take it out and it will basically fall apart in your hands. Add the chicken BEFORE you add the Thai sauce


The beauty of this dish is that it can be served at room temperature and you don't need to worry about spoiling.