Thai Spaghetti Toss Recipes

THAI PEANUT SPAGHETTI SQUASH BOWLS WITH SHRIMP

Steps:

• For the Thai peanut sauce: Whisk together the coconut milk, peanut butter, lime juice, soy sauce, maple syrup, garlic and red pepper flakes, if using, until the texture is creamy and smooth. (You can also use a blender or food processor to make the sauce.)
• For the squash bowls: Preheat the oven to 425 degrees F. Brush the spaghetti squash with 2 teaspoons olive oil, then sprinkle with salt and pepper. Put the squash cut-side down on a baking sheet and bake until the squash is tender, 50 minutes to 1 hour.
• Thirty minutes before the squash is done, toss the broccoli florets with 2 teaspoons olive oil and a pinch of salt and pepper. Spread out in a single layer on a baking sheet and roast until very tender, 20 minutes. Transfer to a bowl and toss with 2 tablespoons of the peanut sauce.
• Meanwhile, whisk together the coconut milk, ginger, lime juice, soy sauce, maple syrup, cumin, turmeric, cayenne and shallot in a bowl. Add the shrimp and toss to combine. Let sit for 5 minutes.
• Heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the shrimp and cook until seared and just pink on each side, 2 to 3 minutes.
• Run a fork over the squash flesh to create spaghetti-like strands. Put in a large bowl and toss with 2 tablespoons of the peanut sauce.
• Divide the spaghetti squash, broccoli and shrimp among 4 bowls. Drizzle with the remaining peanut sauce and garnish with cilantro and crushed peanuts.

THAI PASTA WITH SPICY PEANUT SAUCE

Steps:

• Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

THAI PASTA TOSS

Steps:

• * May use only white sesame seeds. Used jarred jalapeno slices and it was fine. If you don't have crunchy peanut butter you can use smooth and add finely chopped peanuts for texture.
• Cook pasta according to pkg directions. Drain and set aside.
• In a 12 inch skillet heat 1 T oil over medium heat. Add the jalapeno, carrots, mushrooms and bell peppers. Stir and cook until the veggies are tender and the mushrooms have released their liquid. About 5 minutes.
• Add all of the sesame seeds and green onions. Toss well and remove from heat.
• In a small bowl, whisk together the vinegar, peanut butter, water, curry powder and remaining 2 t oil.
• When the pasta is done, drain well and add to the veggies in the skillet.
• Place over low heat and add the reserved peanut butter sauce. Toss to mix all. Serve immediately.

THAI SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions, adding snow peas and linguine at the same time. , Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through. , Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat.

PAD THAI WITH SPAGHETTI SQUASH

Steps:

• Drain tofu and slice horizontally into 1/4-inch slices. Lay paper towels on a cutting board, place tofu slices on top, and cover with another layer of paper towels. Place something heavy, such as a cast iron skillet, on top. Allow to drain for 1 to 2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake spaghetti squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven; remove and separate strands from peel using a fork.
• Heat 2 tablespoons sesame oil in wok or large skillet over medium-high heat. Add eggs, cook and stir until eggs are cooked through and scrambles, about 5 minutes. Transfer eggs to a plate.
• Cut each slice of tofu into 9 triangles and place in a bowl; add cornstarch and toss to coat. Shake tofu to remove excess cornstarch.
• Heat remaining 4 tablespoons sesame oil in wok over medium-high heat; add tofu and saute until crispy, about 5 minutes. Remove from wok. Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and onions into wok and saute until heated through, about 10 minutes. Mix tofu and scrambled eggs into squash mixture. Remove wok from heat, add cashews, and toss to combine.

THAI CHICKEN SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Heat oil in a large non-stick pan or wok over medium heat; cook and stir chicken until no longer pink in the center, about 5 minutes. Add celery, red bell peppers, red onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
• Mix chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil in a small saucepan; bring to a boil. Reduce heat and simmer until desired thickness of sauce is reached, 5 to 10 minutes.
• Stir peanuts, garlic, and red pepper flakes into chicken-vegetables mixture; cook for 2 minutes more. Pour sauce over chicken-vegetable mixture; add spaghetti and toss to coat.

THAI CHILI PASTA TOSS

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt and adding peas and peppers to the boiling water for the last 2 min.
• Meanwhile, heat oil in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is evenly browned. Add peanut butter, chili sauce and soy sauce; stir-fry 1 min. or until meat is done and sauce is thickened.
• Drain spaghetti mixture. Add to sauce in skillet with the onions; mix lightly. Sprinkle with nuts.

THAI BEEF & PASTA TOSS FOR TWO

Steps:

• Cook spaghetti in large saucepan as directed on package, adding peas and peppers to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 to 4 min. or until done. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce is thickened.
• Drain spaghetti mixture. Add to meat mixture along with the onions; mix lightly. Top with nuts.