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Thailand style Rice Spaghetti in coconut milk, sesame and nuts

To all my dear surfers, and fans of good vegetarian food. I warn you that if you liked my recipes … this will be delirious. I applied several ideas and techniques that have resulted in a divine combination of exotic flavors. I told you the trick when you go to cook pasta and want to give a better flavor, cook it in juices, milk or salsa. These spaghetti were boiled in coconut milk. ¡¡¡¡¡ Haaa! and you will see the rest of the ingredients I used where we make sure to have protein with nuts and especially low in fat. They are lightweight digestion and without sacrificing great taste. I am amazed at the amount of blog about food there, but Take off the flesh of the ingredients and see that they are left without ideas. So it is easy to cook any recipe, but difficult when you know you have to invent and you only find rest in the kitchen vegetables, fruit and flour. It is not to say that I have no more options, because I have prepared a list of menus that do not end up in the 20 012 and by then, I think we will eat artificial food ha ha. But we still kill and one animal in this blog. ¡¡¡¡¡¡¡¡¡ What else can a pasta like this, then talk .!!!!!!

Serving 4 persons

Ingredients:

• 1 package spaghetti rice – get them in eastern markets

• 2 cups water

• 2 cup coconut milk – get it in supermarkets and Oriental markets also

• 1 tablespoon peanut butter

• 1 / 2 cup of “walnuts” nuts

• 1 / 2 cup almonds, Pre-cut into thin slices

• 1 teaspoon sesame seeds or black sesame seeds, toast them in the pan should but does not burn

• 1 tablespoon olive oil

• 1 / 2 cup sesame and ginger dressing (see products) – this is American sauce for salad dressings but is much like the taste of Chinese sweet and sour sauce. If you do not get used like an oriental dressing and add the minced ginger caramelized.

Procedure:

In a saucepan, add 2 cups of coconut milk, 2 cups water and pinch of salt to taste. Boil for 15 minutes and drain well. Then prepare the wok (see products) or a large skillet that is not small and add the tablespoon of olive oil and peanut butter and allow only 5 minutes that breaks down. Wov Add the rice paste and stir while the sauce adds East. Finally nuts and sesame seeds. If you wish not to mix the ingredients as I did, then prepared with oil and peanut sauce, pour it over the pasta and then added nuts and sesame. I say as I was to know that they tried.

Categories
Oriental recipes, Pasta, Vegan combination, Vegetarian combination
Tags
best oriental dishes, best oriental pasta, best oriental vegetarian menu, chef menu, oriental food, oriental meals, oriental pasta, oriental photo menu, pasta photo, rice spaguetti diet, rice spaguetti menu, rice spaguetti recipes, spagueti recipes, spaguetti menu, thailand recipes, thailand vegan recipes, thailand vegetarian recipes, vegan diet recipes, vegan food, vegan meals, vegan pasta, vegetarian chef diet, vegetarian chef menu
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« Chocolate & Puerto Rican coffee Mousse Vegetables Rainbow -Kids Menu (broccoli-carrots-corn-potatoes and beets »

2 Responses to “Thailand style Rice Spaghetti in coconut milk, sesame and nuts”

  1. Best Vegetarian Eats in New York City | China tea pots says:
    May 9, 2010 at 9:36 pm

    [...] Vegetarian Recipes » Thailand style Rice Spaghetti in coconut milk … [...]

  2. Nugget says:
    November 6, 2010 at 1:33 am

    ?????

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