Friday, October 7, 2011
Thai Peanut Beef and Pea Pods Over Noodles
Good Friday Morning! I'm glad it's Friday. Been a long week this past week. The weather here has been almost perfect and it's too continue until Tuesday of next week when we stand a chance of some rain showers. Have some weekend plans for tomorrow to get out and about at a Fall Festival here in my hometown. Hope you have some fun planned for this weekend.
Thought I'd do a little something different today. Hope you enjoy!
Since most purchased peanut sauces are very spicy, I've added a little ground red pepper for a mild heat level in this homemade sauce. If you wish for the sauce to be more spicy, added a little extra ground red pepper, or a few crushed red pepper flakes.
8 oz. uncooked thin spaghetti
1 pound ground beef
4 green onions, chopped
8 oz. fresh pea pods, halved diagonally ( about 3 cups )
1 red bell pepper, cut into thin strips
1 1/2 cups chicken broth
1/4 teaspound ground red cayenne pepper
1/4 teaspoon salt
2 teaspoons cornstarch
1/2 cup peanut butter
1/4 cup chopped salted peanuts
Cook and drain spaghetti as directed on package; cover to keep warm.
Meanwhile, in a 12 inch skillet, cook ground beef over medium high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add onions, pea pods and bell pepper. Cook and stir 3 to 4 minutes or until vegetables are crisp tender.
In a small bowl, mix broth, ground red pepper, salt and cornstarch. Stir into beef and vegetables. Add peanut butter. Cook 1 to 2 minutes, stirring frequently, until thick and bubbly. Serve over cooked spaghetti; top with peanuts.