Recipe - Thai Noodles

3 cup Chopped cabbage
1 md Onion; chopped
1 One half teaspoon Oil
9 ounce Pasta shapes
(shells, bowties, etc)
One fourth cup Crunchy peanut butter
1 tablespoon Fresh lime juice
1 One half teaspoon Brown sugar
1 One half teaspoon Soy sauce
1 One half teaspoon Worcestershire sauce *
One fourth teaspoon Crushed red pepper
One half teaspoon Curry powder
1/8 teaspoon Ground cloves
1 Garlic clove
minced or mashed
7 ounce Coconut "milk"
1 tablespoon Chopped fresh cilantro
1 teaspoon Chopped fresh basil

* (Vegetarian or regular worcestershire sauce, as you prefer.)

Saute cabbage and onion in oil til just softened. Set aside in large bowl.
Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a
sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix
cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve
immediately.

46 main dish servings. This is a heavy dish; serve with a steamed veggie,
and/or a light green salad.

From: kra@sdd.hp.com (Katherine Albitz)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini