Thai Peanut Hearts of Palm Spaghetti

Name: Thai Peanut Hearts of Palm Spaghetti
Yield: Serves 2–4
Cuisine: Thai
Ingredients: 3 14-oz. cans (1200 g) hearts of palm spaghetti, drained and rinsed well; 1 tsp. (5 ml) toasted sesame oil; 2 garlic cloves, minced, or 2 frozen garlic cubes; 2 garlic cloves, minced, or 2 frozen garlic cubes; ¼ tsp. (1.25 g) ground ginger powder or ½ tsp. (2 g) grated ginger zest; ¼ cup (60 ml) smooth all-natural peanut butter; ¼ cup (60 ml) coconut aminos or low sodium soy sauce; ¼ cup (60 ml) coconut aminos or low sodium soy sauce; 1 tbsp. (15 ml) rice wine vinegar; 1 tbsp. (3 g) scallions, chopped; ¼ tsp. (1.25 g) ground ginger powder or ½ tsp. (2 g) grated ginger zest; 1 tsp. (1.5 g) chili flakes or 1 tbsp. (15 ml) chili sauce; 1 tsp. (1.5 g) chili flakes or 1 tbsp. (15 ml) chili sauce; 2 tsps. (8 g) peanuts, chopped

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

3 14-oz. cans (1200 g) hearts of palm spaghetti, drained and rinsed well
¼

Asia
Thailand
South East Asia
Pasta
Vegan

Method

Directions

Heat a nonstick pan to medium heat, then add in hearts of palm spaghetti and stir until it is heated through and excess liquid has fully evaporated.
In a separate bowl, mix together peanut butter, coconut aminos, rice wine vinegar, sesame oil, garlic, and ginger.
Pour the sauce over the hearts of palm spaghetti and mix well.