Spicy Thai Peanut Butter Pasta
Peanut butter pasta was a standard at our house as the kids were growing up. It was a favorite and frequently requested. I kept frozen broccoli and all the other ingredients were standard pantry items. Back then I probably didn’t have fresh ginger or sesame seeds, but the kids liked it just fine.
If you have to cook for someone who is vegan, this is a great recipe. It is very quick and simple. There are some Thai flavors in this dish, but it is far from authentic. You can turn the heat up or down by adjusting the red pepper flakes.
Yield: 4-6 servings
Ingredients:
2⁄3 cup chunky style peanut butter
¼ tsp. crushed red pepper flakes
2 tsp fresh ginger, peeled and grated
2 tsp soy sauce
2 clv garlic , minces
1 lb spaghetti
1 bun fresh broccoli, stems cut off and divided into bite sized flowers
2 tsp sesame seeds
2 scallions, thinly sliced
Instructions:
Bring a large pot of water to a boil for the pasta. As it cooks put peanut butter, pepper flakes, ginger, soy sauce, and garlic into a large bowl.
When water boils, put in pasta and remove 1 cup of boiling water. Add the water to the peanut butter mix in the bowl and whisk until smooth.
One minute before pasta is finished place the broccoli in the boiling water. Boil for the last minute then drain the pasta and broccoli. Add this to the peanut butter mix and toss to coat. Add the scallions and sesame seeds. Toss and serve.