I must admit, I've really fallen in love with Thai flavors. Since I do not really go out to eat, I have taken it upon myself to learn how to make a few of the dishes. My boys really enjoy them as well. I was inspired by this recipe and made a few changes based on what I had available in my kitchen that day. That is the wonderful thing about cooking. You can really make any recipe your own by making a few variations. No need to go out and buy extra ingredients that are overpriced. Or maybe you just do not want to go back to the store for the second or third time in one day. Admittedly, I only got a photo mid-devour ha. It's that good.
Peanut Sauce
1/2 cup creamy peanut butter
1/4 cup warm water
3 tablespoons coconut aminos (or soy sauce)
2 tablespoons honey
a few squirts of Sriracha (however spicy you want it)
zest and juice from one lime
1 teaspoon ginger powder
1 teaspoon garlic powder
1 tablespoon sesame oil
a little more salt to taste if needed
Pasta Ingredients
12 oz gluten-free spaghetti or rice noodles
1 cup bell pepper, sliced into strips
1 cup carrots, sliced diagonally
2 celery stalks, sliced diagonally
1 yellow onion, thinly sliced
1 cup snow peas (optional, I just happened to have some leftover in my fridge)
a large handful of cilantro, chopped
1/2 cup peanuts, chopped (optional)
In a medium-sized bowl combine all sauce ingredients and whisk together until incorporated. Set aside. Cook pasta according to the directions on the package. In a large saute pan over medium heat, pour in about a tablespoon of the sesame oil. Add the bell pepper, carrots, celery, and onion. Sprinkle on a little salt and let those veggies soften for about 10 minutes. Throw in the snow peas to heat through. Turn the heat off and add the pasta. Drizzle the sauce over top and mix until everything is well-covered. Place in serving dishes and top with the chopped cilantro and peanuts.
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