This recipe is actually called something like “Whole Wheat Spaghetti with Snow Peas and Carrots”, but the Pie and I have made it so many times that our version is better. It came out of an Every Day Food from eons ago, and it’s kind of like a lazy man’s pad thai.
We made it for Kª one night when Kº was off gallivanting in Russia, leaving her alone with Il Principe and the Incredibly Little Hulk. Served with our crispy won ton crackers, it was a great and easy meal. Even Il Principe approved.
Start some water a-boilin’. Like enough to cook about 8-10oz of whole wheat spaghetti (to serve 4). Then you can, you know, cook that there spaghetti for about ten minutes, or according to your package instructions.
3 medium carrots, shaved with peeler
8oz snow peas, tough strings removed
1 (300g) package of firm tofu, cut into small cubes (if you’re not a fan of tofu it’s conceivable that you could replace this with thin strips of cooked chicken or steak)
5 tablespoons organic peanut butter (smooth or crunchy, it’s your choice)
2 tablespoons brown sugar
2 teaspoons rice vinegar
2 teaspoons soy sauce
2 teaspoons lemon juice
2 teaspoons sweet chili sauce
Stir that all together. If you can’t get the peanut butter to go, don’t worry, the heat from the pasta will melt it.
- thai anyone? (realfoodjoy.wordpress.com)
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- Woman Sends Peanut Butter-Coated Letter To Ex’s Allergic Wife [In Brief] (jezebel.com)