fusilli with spicy Thai peanut sauce

by Heguiberto on December 24, 2009

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My friend, Kristen, moved into her new house a few weeks ago with her, now, long-time boyfriend, Y. Last Saturday we finally got the chance to see her new pad at her house warming party. Finally! She disappeared from our radar for several months on her quest to find the ideal home. Naughty girl 😉 We should stay in touch more regularly! We miss your Italian culinary magic. Anyway, well done Kristen!

fusilli with spicy Thai peanut sauce

Her family has grown too. Kristen and Yohon now have an adorable four month old pit bull named Trigger. Trigger joins the already crowded animal-friendly household with another two pets: Gipsy a 13 year old cat that is always hidden somewhere; and Mr. LB (short for “little bunny”), their little bunny—get it?–who has silky fur and gigantic floppy ears. You guys have a lot of energy: throwing a party, moving into a new place, adopting a puppy and maintaining two other pets. Whew! I’m exhausted simply thinking of it.

Kristen specifically requested that I make this dish, as she loves it. The only thing I regret was not doubling it. The whole thing was eaten in about twenty minutes, which left none for latecomers or my lunch the next day. Boo-hoo!

Fusilli with Spicy Thai Peanut Sauce

1lb Fusilli pasta
3/8 cup apple cider vinegar (no substitutes)
2 tbsp sugar
2 1/2 tbsp peanut butter
3 tbsp soy sauce
1&1/2 tbsp fresh grated ginger
2 garlic cloves, crushed and minced
½ small English cucumber, seeds removed, cut in thin strips
½ lb long beans, woody ends discarded, cut into 5 inch pieces
2 carrots, shredded
4 whole scallions, chopped fine
3 tbsp fresh cilantro, roughly chopped
1 Serrano chili, stem removed, seeds/ribs partially removed for some heat, minced

How to:

Prepare the sauce by whisking together cider vinegar, soy sauce, ginger, garlic, sugar and peanut butter. The end result should look like a thick but runny brown sauce. Taste it. It should be a bit salty, sweet, sour and pungent. Adjust flavors if you think you need more garlic, ginger or vinegar.

Cook pasta to al dente following package instructions. During the last 4 minutes of the cooking process, add long beans. Drain and rinse with cold water. Transfer to a large bowl and toss with cucumber, carrots, Serrano chili and scallions. Fold peanut sauce into the pasta mix, until incorporated. Add cilantro and serve

Your vegetarian and non-vegetarian friends will all love it. You can serve it for the holidays as an exciting departure from the traditional ham or turkey X-mas. It’s good as a main course or a side dish. This is a complete and healthy meal.

Why didn't I get to meet Trigger?!? That's not very fair!

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