sweet chili – Ali Does It Herself

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.

While you are waiting for the water to boil and for your pasta to cook, prepare the following mis en place:

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)

Prepare as well this wee bowl of sauce:

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.

When your pasta is cooked, scoop out about a cup of the pasta water. You may or may not need it later. I like to keep you guessing.

Drop all the vegetables and tofu into the pot with the pasta and let sit in the boiling water for 2 minutes before draining the whole thing.

Toss the pasta to make sure everything is mixed around.

Pour in your peanut butter sauce and toss to coat. If the sauce is too thick and won’t coat properly, pour in some of the reserved pasta water to thin it out a bit.