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Cilantro, Garlic, Mint-Thai Rice Noodles with Cashews and Coconut Sauce

1 14 ounce can low fat coconut milk ½ cup water 6 slices fresh ginger ¼ inch slices 2 tablespoons fresh lime juice 2 Serrano chilies red or green cut in half 1 pablano Chile 1 teaspoon coriander seeds 6 large cloves garlic peeled ½ cup fresh cilantro leaves 2 tablespoons fresh mint leaves 1 teaspoon salt 1 tablespoon honey or agaves ½ cup almond or peanut butter 1 cup toasted cashews chopped 12 ounces uncooked rice noodles 3 scallions finely chopped Wedges of lime Combine the coconut milk and water in a medium sized saucepan, add the ginger, lime juice, chilies, garlic, coriander, mint, and salt and bring to a boil. Lower the heat to a simmer and cook uncovered 10 minutes. It will curdle slightly, but don’t worry. Remove from the heat and stir in the sweetener. (At this point the sauce can steep for several hours, or even overnight or you can proceed with the rest of the recipe right away).The recipe says to strain the mixture through a fine sieve, but I just removed the hot Serrano chili and then put the mixture in a blender and blended, I then added the almond butter and blended until smooth. Heat a pot full of water to a rapid boil, add the noodles and cook according to the directions on the package. Drain the noodles rinse, and drain again, then transfer to a large shallow serving dish. Immediately add the minced scallions and all of the sauce. Toss well. Serve hot or warm with wedges of lime, and sprinkle with chopped cashews on top. Serve hot or warm with wedges of lime, and sprinkle with chopped cashews on top. 4-6 servings

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