So, the pantry is getting very bare, and we are running out of options. When I was reading Jenny's blog the other night, she had me craving something Thai. What could I make with no coconut milk, no tofu, and very few vegetable options in the house? Peanut sauce. We had spaghetti and jarred sauce last night, and had some pasta left over. I also had a few scallions left and some sugar snap peas, so I whipped up the sauce, then threw in the noodles and veg to heat them through.
Of course, their was a bit of logistical planning involved in this meal with regards to keeping it away from Stella. Pasta is her absolute favorite, and if she saw it she'd for sure want to eat it. So, we started by giving the girls some plain pasta drizzled with extra virgin olive oil and a dash of black pepper. While they were eating I made the peanut sauce. By the time our meal was cooked the girls had finished eating and were ready to leave the table. So, we put on a movie (yes, I know all about using the tv as a babysitter.....shame, shame), put the girls in the living room and ate our dinner at the bar. After dinner we washed up real good, and washed all of the peanut-y dishes in scalding hot water. Then we cleaned the sink, changed dish cloths and washed up the rest of the dishes.
Oh man, this sauce was good. We only had a small amount of pasta left, so I was afraid we wouldn't have enough, but it was perfect. The sauce was very rich and very filling.
Spicy Peanut Noodles
1/4 cup Creamy Peanut Butter
2 Tbs Tamari Soy Sauce
1 Tbs Toasted Sesame Oil
1 Tbs Seasoned Rice Vinegar
1 Tbs Brown Rice Syrup
1/2 Tbs Chili Paste
Combine all ingredients over medium heat. Stir until peanut butter has melted and sauce is heated through. Add noodles and veggies of your choosing to heat. Serve hot, garnished with green ends of scallions.