Tuesday, March 10, 2009

Dinner #3

Thai anyone?

First start out making the sweet chili-lime sauce.
Use 1 tablespoon for every ounce of noodles used of store bought chili sauce that can be found next to the soy sauce.

Add these ingredients:
  • 2tsp. lime juice
  • 1/2 tsp fresh grated ginger root
  • 1 clove garlic minced
  • 1/4 cup grated carrot
Once you have your sauce made cook up spaghetti noodles, as much as you need. We used 6 1/2 ounces which is about half a package.

In a wok, or frying pan, drizzle some olive oil in the pan and fry up your veggies.
  • 2 cups shredded bok choy (may need to go to sunflower, whole foods or Asian market)
  • 1/2 sliced carrot
  • 1 cup snow peas
  • 1/2 cup edamame
It's really up to you what you use and how much you use. We didn't add any meat so we loaded up with veggies.

Lastly, drain your noodles and coat them with your sauce and top it all with your veggies, and meat if you choose. Peanuts would be good as well. This is really good, has a bit of a kick and is under 30 minutes.