This recipe won a thumbs-up immediately. I served it room-temperature the first time, but next time I'm going to do it warm. I like how it uses the celery leaves in addition to the more-commonly used stems, so there's less waste!
Mats:
1/2c sesame or peanut oil
1/2c soy sauce
1/2c smooth peanut putter
4 Tbsp lemon juice
4 Tbsp brown sugar
2 Tbsp ground ginger
4 cloves garlic
2 tsp thai curry paste (I ran out of my old stuff, so now I'm using Thai Kitchen's Red Curry paste. I don't like it quite as much)
1 lb linguine
3 cups celery stalks, sliced into 1/4 inch nuggets
1 cup celery leaves, chopped plus 1 cup whole leaves
Combine oil, soy sauce, peanut butter, lemon juice, brown sugar, ginger, garlic and curry paste in a food processor. Run it until it forms a smooth sauce.
Cook the pasta in boiling water according to package directions. Mine was about 10 minutes cooking time.
*I ran the pasta under cold water after it was done to make this a cold noodle salad. It would also work as a warm dish*
Transfer the pasta to a large dish, then add the sliced celery stalks, chopped celery leaves, and 1 cup peanut sauce. Toss to combine.
Scoop into bowls, add a handful of whole leaves as garnish, and a bit more sauce, if you'd like.
When saving leftovers, save the extra sauce separately, as the noodles will absorb it all as they sit.
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