Spaghetti in Peanut Sauce (Vegan)
180 gram Spaghetti
100 gram Courgette-shredded
90 gram Broccoli-blanched
30 gram Onion
15 gram Pine nuts-roasted
8 gram Coconut chips-roasted
200 milliliter Thai coconut milk
1 clove Garlic-finely chopped
1 Red Bird eye chili-finely chopped
2-3 tablespoon Smooth peanut butter
1 tablespoon Soft brown sugar
1 teaspoon Light soy sauce
1 teaspoon Dark soy sauce
1 teaspoon Lime juice
1 pinch Sea salt
-Cook the spaghetti according to the package instruction.
-Put the oil and onion in a small saucepan. Gently cook the onion until it turns translucent. In goes, the garlic and red chili, gently fry until infused (approx 1-2minutes)
-Add the coconut milk, sugar, light soy sauce, dark soy sauce. Stir and bring it to boil. Simmer for 10 minutes further.
-Put the peanut butter into the same pan, stir until the butter dissolved. Simmer until the sauce slightly thickens as how you would prefer.
-Transfer the cooked spaghetti, courgette, broccoli, lemon juice, and sea salt into the satay saucepan. Fold all the ingredients together.
-Garnish with the roasted coconut chips and pine nuts. Serve immediately.
– You can replace the spaghetti with egg or rice noodles too.
– Click here for other vegan curries and dishes: Thai Vegan dishes