I was hungry and needed a pasta fix. There is an awesome thai pasta recipe that I love to make, but it involves marinating and waiting and everything else patient. So I tried to do this instead– except I made it a salad so I can lie about how it may be healthier. Here goes!
What I used:
- Uncooked Pasta- 1 cup
- Onions, peppers- I put in like 1/4 onion, chopped, and like 1/2 a pepper, chopped
- Soy sauce (I used Lite)- 3 tbsp
- Peanut butter(I used Jif’s creamy reduced fat– crunchy works very well too!)- 1 tbsp
- Garlic salt- 1/4 tsp (alternatively just garlic powder, if the soy is enough salt for you)
- Crushed red chillies- 1.5 tsp (I love crushed red chillies)
- Toasted sesame seeds- To season with- 1 tsp (I am partial to black ones)
- White/black pepper- to taste
I set water on the stove and once it started boiling, I added the vegetables– this blanched them. I also cooked the pasta in the same water. While this was happening, I added the soy sauce, peanut butter, garlic powder, red chillies and black pepper to a large bowl. I microwaved it for about 1 minute, taking it out and stirring the mixture at 20 second intervals. When stirred well, this resembles a thickened pad thai sauce.
Once the pasta was cooked (the vegetables were still in there), I strained, rinsed and added it to the bowl with dressing and tossed away like nobody’s business. Then, I seasoned it with sesame seeds. You can also throw in sliced green onions. If you like your onions and peppers raw, you needn’t blanch them.
This made two servings, and the whole process took about 15 mins.
Other suggestions:
You could also add snow peas, chopped chinese lettuce, cooked shredded chicken.
I used Rotini whole wheat pasta (so I can make a clever name) but whole wheat pasta is baloney, so use the real deal.
Fish sauce will be a fun addition, obviously. Just throw it into the bowl– I would add 1 tbsp to get a slight hint.
Maybe it’s the carb load but I loved it and I am very happy right now.
Also, please enjoy:
BerryFood 