Thai Noodles Recipe

• 3 c. minced cabbage
• 1 medium onion, minced
• 1 1/2 tsp. oil
• 9 ounce pasta shapes (shells, bow-ties, etc)
• 1/4 c. crunchy peanut butter
• 1 tsp. fresh lime juice
• 1 1/2 tsp. brown sugar
• 1 1/2 tsp. soy sauce
• 1 1/2 tsp. worcestershire sauce
• (vegetarian or possibly regular worcestershire sauce, as you prefer.)
• 1/4 tsp. crushed red pepper
• 1/2 tsp. curry pwdr
• 1/8 tsp. grnd cloves
• 1 clove garlic, chopped or possibly mashed
• 7 ounce coconut "lowfat milk"
• 1 tsp. minced fresh cilantro
• 1 tsp. minced fresh basil

1. Saute/fry cabbage and onion in oil till just softened.
2. Set aside in large bowl.
3. Cook pasta till al dente.
4. While pasta cooks, mix next 9 ingredients in a sauce pan.
5. Heat gently, adding coconut lowfat milk gradually.
6. Don't boil.
7. Mix cooked pasta with sauce and veggies.
8. Fold in cilantro and basil.
9. Serve immediately.
10. 4-6 main dish servings.
11. This is a heavy dish; serve with a steamed veggie, and/or possibly a light green salad.

cabbage, onion, oil, pasta, crunchy peanut butter, lime juice, brown sugar, soy sauce, worcestershire sauce, vegetarian, red pepper, curry pwdr, cloves, clove garlic, coconut, fresh cilantro, fresh basil

Taken from cookeatshare.com/recipes/thai-noodles-15862 (may not work)