Serves: 4
Total Calories: 526

8 cups water
1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
12 ounces penne pasta
3 tablespoons olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
1 tablespoon panang curry paste
1 cup
1 1/2 tablespoons Thai fish sauce
2 teaspoons paprika
1/2 cup whipped cream
2/3 cup snow pea
1/2 cup thinly sliced red bell pepper
2 tablespoons toasted pine nuts
2 tablespoons chopped fresh basil

Bring water to boil in a stockpot with vegetable oil and salt. Add pasta and boil until al dente, about 7 minutes. Drain, rinse with cold water, and set aside.

Heat olive oil in a large skillet over medium heat. Add onions and garlic and sauté until lightly browned. Add curry paste and stir 1 minute. Add coconut milk, fish sauce, and paprika and bring to boil. Pour in cream, return to boil, and stir constantly for 2 minutes, then reduce heat to low and simmer 5 minutes. Add snow peas, bell pepper, pine nuts, basil, and reserved cooked pasta; toss to coat pasta well. Remove from heat, divide pasta among 4 dishes and serve.

Nutritional Facts:

Serves: 4
Total Calories: 526
Calories from Fat: 220

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya