Thai Fried Pasta

A sensational pasta dish with crisp vegetables and crunchy peanuts. A complete meal.


1 pound thin spaghetti
3 Tablespoons corn oil
1/2 teaspoon crushed red pepper
1 Tablespoon grated fresh ginger
3 cloves finely chopped garlic
3 Tablespoons Thai fish sauce or a light soy sauce (found in the Oriental section of supermarket)
1 1/2 Tablespoons ketchup
1/2 cup peanuts
1 1/2 cups snap peas
1 cup red pepper sliced in strips
1 1/2 cups mushrooms, sliced
5 scallions, chopped


Cook pasta according to package instructions, drain and set aside.

In a large sauce pan or Wok add next 7 ingredients and cook for 5-7 minutes stirring occasionally. Add peanuts and sauté until they become soft (about 3-4 min). Add peas, pepper, mushrooms, scallions and cook for 2-3 minutes. (Vegetables should remain crisp). Remove vegetables from pan and set aside.

Add pasta to pan and stir until pasta is coated with sauce. Add vegetables. Heat and serve.

Serves 4.

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