We start advanced baking tomorrow and I'm not sure how it's going to go. I'm only sure that I'll be exhausted with my current schedule... 5 am - 10 am (work), 11 am - 5 pm (school) and then homework! It's because of meals like this that make my life so much simpler. I can just throw it together and when Tim gets home, he's got something to eat. This recipe reminds me a lot of thai chicken fettuccine too. It's a very basic thai-inspired pasta.
Thai Beef Noodles
Recipe adapted from Taste of Home
1/2 cup milk
1/2 cup peanut butter
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sherry
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
3/4 teaspoon sambal
12 ounces spaghetti, cooked
1 lb beef top sirloin steak, thinly sliced
1 1/2 teaspoons vegetable oil, divided
1/2 cup carrot, julienned
1/2 cup sweet red pepper, julienned
2 green onions, sliced
1/4 cup peanuts, chopped
2 tablespoons cilantro, chopped
- In a small saucepan, bring the first eight ingredients to a boil, stirring constantly. Remove from the heat and set aside.
- In a large skillet or wok, stir-fry the beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
- Stir-fry carrot and red pepper in remaining oil for 3 minutes. Add in the green onions; stir-fry 3 minutes longer or until vegetables are crisp-tender. Return beef to the skillet.
- Drain the noodles and add to the pan. Add the peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.