Thai Noodles 3.00 cup chopped cabbage 1.00 medium onion chopped 1.50 teaspoon oil 9.00 oz pasta shapes - (shells, bow-ties, e tc) 0.25 cup crunchy peanut butter 1.00 tablespoon fresh lime juice 1.50 teaspoon brown sugar 1.50 teaspoon soy sauce 1.50 teaspoon worcestershire sauce * 0.25 teaspoon crushed red pepper 0.50 teaspoon curry powder 0.13 teaspoon ground cloves 1.00 garlic clove - minced or mashed 7.00 oz coconut milk 1.00 tablespoon chopped fresh cilantro 1.00 teaspoon chopped fresh basil * (Vegetarian or regular worcestershire sauce, as you prefer.) sauté cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish serve with a steamed veggie, and/or a light green salad. Yield: 4 servings