{"id":35472,"date":"2015-04-30T23:08:42","date_gmt":"2015-05-01T03:08:42","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35472"},"modified":"2015-05-02T23:48:22","modified_gmt":"2015-05-03T03:48:22","slug":"veggie-spaghetti-with-creamy-chili-lime-peanut-sauce%e3%82%af%e3%83%aa%e3%83%bc%e3%83%9f%e3%83%bc%e3%83%81%e3%83%aa%e3%83%a9%e3%82%a4%e3%83%a0%e3%83%94%e3%83%bc%e3%83%8a%e3%83%83%e3%83%84%e3%82%bd","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35472&lang=en","title":{"rendered":"Veggie Spaghetti with Creamy Chili Lime Peanut Sauce
\u30af\u30ea\u30fc\u30df\u30fc\u30c1\u30ea\u30e9\u30a4\u30e0\u30d4\u30fc\u30ca\u30c3\u30c4\u30bd\u30fc\u30b9de\u30b9\u30d1\u30b2\u30c3\u30c6\u30a3"},"content":{"rendered":"

\"765\"<\/a><\/p>\n

Veggie Spaghetti with Creamy Chili Lime Peanut Sauce<\/strong><\/p>\n

I love pasta. <\/p>\n

<\/p>\n

Or should I say I like noodle.<\/p>\n

Because if I have a choice, I almost always pick long pasta\/noodle vs. short pasta. <\/p>\n

If I want to eat pasta, I want be able to twirl it around the fork. <\/p>\n

And I like to say “spaghetti” anyway. <\/p>\n

I don’t know what it is, but the word just sounds so good and always makes me smile. <\/p>\n

This spaghetti bowl is absolutely delicious!!<\/p>\n

The creamy peanut sauce is quite rich but the fresh herbs and vegetables really brighten and lighten up the flavors. <\/p>\n

\nVeggie Spaghetti with Creamy Chili Lime Peanut Sauce<\/strong><\/p>\n

chili lime peanut sauce
\n– 2 tablespoons creamy peanut butter
\n– 1 tablespoon soy sauce
\n– 1\/2 tablespoon sugar
\n– fresh lime juice
\n– crushed red chili pepper
\n– salt and pepper
\n100g spaghetti, cooked
\n1\/2 carrot, julienned and lightly salted
\n1\/4 cup sugar snap peas, cooked
\n1\/4 cup red cabbage (quickly pickled in a mixture of salt, sugar, vinegar)
\n1\/4 cup cucumber, julienned and lightly salted
\ncilantro, chopped
\nmint, chopped<\/p>\n

1. Make chili lime peanut sauce. Combine all the ingredients.
\n2. Toss the cooked spaghetti with the sauce.
\n3. Serve the pasta with all the vegetables, cilantro, and mint. <\/p><\/div>\n

\u30af\u30ea\u30fc\u30df\u30fc\u30c1\u30ea\u30e9\u30a4\u30e0\u30d4\u30fc\u30ca\u30c3\u30c4\u30bd\u30fc\u30b9de\u30b9\u30d1\u30b2\u30c3\u30c6\u30a3<\/strong><\/p>\n

\u9577\uff5e\u3044\u540d\u524d\u306b\u306a\u308a\u307e\u3057\u305f\u3002<\/p>\n

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\u3061\u306a\u307f\u306b\u3001\u3053\u306e\u5668\u3001\u6c17\u306b\u5165\u3063\u3066\u5373\u8cb7\u3044\u3057\u305f\u3082\u306e\u306e\u3001\u3046\u3061\u306b\u5e30\u3063\u3066\u3059\u3050\u306b\u3001\u3084\u3063\u3071\u308a\u8fd4\u54c1\u3057\u3088\u3046\u304b\u306a\u3001\u3068\u8ff7\u3063\u305f\u3082\u306e\u3002<\/p>\n

\u3067\u3082\u5b9f\u306f\u3053\u308c\u3001\u3068\u3063\u3066\u3082\u4f7f\u3044\u3084\u3059\u304f\u3066\u6c17\u306b\u5165\u3063\u3066\u307e\u3059\u3002<\/p>\n

\u76db\u308a\u3084\u3059\u3044\u3001\u5199\u771f\u306b\u64ae\u308a\u3084\u3059\u3044\u3001\u3068\u3044\u3046\u3068\u3053\u308d\u304c\u30dd\u30a4\u30f3\u30c8\u9ad8\u3057\u3002<\/p>\n

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\"764\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Veggie Spaghetti with Creamy Chili Lime Peanut Sauce I love pasta.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-35472","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35472","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35472"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35472\/revisions"}],"predecessor-version":[{"id":35503,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35472\/revisions\/35503"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}