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RECIPE
Serves 2

On the seventh night with partial power and partial lights and no hot water, my self control also partially shut down. We agreed to a vegetarian dinner with as little stovetop cooking as possible. And it turned out to be a tasty non-fattening, low cal dinner. How did a kitchen ever function before the invention of the mandoline? On goes the Zucchini, a few very careful sweeps and out comes the Fettuccine. After all of that, at 5:26 PM, a time to be remembered, all power returned. But the vegetarian dinner went on as planned.

INGREDIENTS Thai Peanut Sauce with Zucchini Fettuccine

1 TB of Peanut Oil
1 tsp of Panang Curry Paste or Red Curry Paste (it’s very hot, I used 1/2 tsp)
1/4 Cup of Coconut Milk (more if needed)
1/4 Cup of Chicken Stock (more if needed)
3 TB of Thai Fish Sauce
2 TB of Lime Juice
1 TB of Brown Sugar (or to taste)
1 tsp of Chili Oil (or to taste)
2 TB of Peanut Butter
1 tsp of Sesame Oil
2 TB of Peanuts crushed (optional)
3-4 Zucchini (about 8″ long)

METHOD

1. Heat the Peanut Oil in a small pan.
2. Add whatever Curry Paste you’re using, & saute until fragrant.
3. Add the next eight ingredients & simmer to thicken slightly, about 2-3 minutes. It should be about the consistency of lightly whipped cream.
4. Add the optional Peanuts. Set aside to keep warm.
5. Make the Fettuccine noodles by adjusting the Mandoline for cutting noodle-wide sticks. You’ll need about 3 cups for 2 generous servings.
6. Heat a pot of water to a boil, add the raw Zucchini & parboil for no more than 45 seconds. Remove to a pan of ice water. Drain onto paper towels. It should be Al Dente.
7. Plate the Zuccini & toss with the Peanut Sauce.

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