Creamy Ancho Chile Thai Noodles
WHAT YOU NEED
- 1 pound pasta
- 1 1/2 cups carrots, shredded
- 2 cups red cabbage, shredded
- 1 cup cilantro, washed and stems removed
- ½ cup roasted peanuts
- 1 cup Cacique® Queso Fresco, crumbled
- For Ancho Chile Sauce:
- 2 dried ancho chiles
- 1 can of coconut milk, 15 ounces
- ¼ cup soy sauce
- 4 teaspoons fresh ginger, grated
- ½ cup peanut butter
- 1 cup Cacique® Crema Mexicana Agria
- 1 teaspoon salt
- 1 teaspoon pepper
HOW TO MAKE IT
- Cook pasta according to package instructions, drain.
- Toast ancho chiles on preheated comal, or skillet on medium-high heat for 2-3 minutes on each side until they puff slightly and are lightly charred. Remove from comal, place in a heat-safe bowl, cover with hot water and allow to steep for 5 minutes. After chiles have softened, carefully remove from water and remove seeds and stem.
- In a blender, add coconut milk, softened ancho chiles, soy sauce, ginger, peanut butter, crema, salt, and pepper. Blend until smooth.
- Pour sauce over hot pasta, mixing to coat evenly. Stir in shredded cabbage and shredded carrots. Garnish with peanut and crumbled queso fresco.
