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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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.