by Leah Schapira, Fresh & Easy Kosher Cooking
Can't find Thai sweet chili sauce? In Israel it's called chili matok. You can also substitute La Choy sweet and sour sauce, or make your own. My mother was not too happy when my sisters and I, dressed in cream gowns, stationed ourselves at the buffet at another sister’s wedding. The attraction was this pasta, which was being made fresh. It was so addictive, it was worth the risk of a stain.
2 tablespoon olive oil
1 onion, halved and sliced into thin strips
1/2 red bell pepper, sliced into thin strips
1/2 yellow bell pepper, sliced into thin strips
1/2 cup mushrooms, sliced
1/2 cup bean sprouts
1/2 pound spaghetti, cooked according to package directions
3 tablespoons soy sauce
3 tablespoons Thai sweet chili sauce
Heat olive oil in a sauté pan over medium heat. Add onion and cook for 1-2 minutes. Add peppers, mushrooms, and bean sprouts. Sauté for 4-5 minutes more until the vegetables are slightly soft and lightly browned.
Add spaghetti, soy sauce, and sweet chili sauce. Cook for 2-3 minutes, stirring constantly.
Yield 4–6 servings
Recipes: Vegetarian, Noodles, Parve, KosherAdd a comment