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Rotini w/ Thai Peanut Sauce & Bell Peppers

What you need: 

6 cups dry rotini
1 each red, yellow, and green bell pepper, cut into strips
1/2 bottle PC brand Memories Of Szechwan sauce OR 1 cup spicy peanut sauce
1/2 package condensed coconut, grated
2 tablespoon olive oil

What you do: 

Cook the rotini in a large pot of boiling water, drain, and set aside.
Saute the peppers in a very large, oiled saucepan over med-high heat until crisp-tender, about 5-7 minutes.
Combine the peanut sauce and coconut in a bowl together, then add to the pot with the cooked rotini. Saute the whole thing until the sauce has thickened slightly, about 2-3 minutes, then serve hot.

Preparation Time: 
20 minutes
Cooking Time: 


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