Easy Thai Pasta

7 ingredients
5 steps

Ingredients

  • 13 ounces coconut milk
  • 8 ounces satay peanut sauce
  • 3 large garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 14 teaspoon red chili pepper flakes
  • 1 lb linguine, cooked
  • chopped green onion, for garnish

Directions

  1. 1
    Combine coconut milk, satay sauce, garlic and grated ginger root.
  2. 2
    Cover and refrigerate for several hours to allow the flavors to blend.
  3. 3
    When ready to serve, heat to boiling and pour over freshly cooked linguine that has been prepared al dente.
  4. 4
    Garnish with chopped scallions.
  5. 5
    Serves 4 as an appetizer or 6-8 as a side dish.

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