If you follow my blog you know that I love all things Thai. Growing up in Pennsylvania I never had any exposure to this wonderful cuisine. It wasn’t until I moved to California that I was introduced to it and now I cannot get enough! There is so much flavor and interesting mixes of spices that I’ve been inspired to try my own recipe. Here is my first “on-a-whim- recipe” that was an absolute hit.
Serves: 6 Calories: 395 (depends on how much chopped peanuts and peanut butter you decide to use. Keep that in mind)
- 1 pkg whole wheat spaghetti
- 2 tbsp peanut butter (more if that suits your taste but remember how many calories that adds)
- 2 tbsp lime juice
- 2 garlic cloves
- 1 inch piece of ginger, grated
- 1/2 cup of frozen shelled edamame beans
- 1 bag of frozen stir fry veggies (Perry will not eat broccoli so I substitute with frozen mixed peppers)
- 2 tbsp chopped peanuts
- 4 scallions, sliced
1.) Boil water and cook spaghetti
2.) Heat skillet over med-high. Saute peanut butter, lime juice, garlic, and ginger for one minute.
3.) Add edamame beans and stir fry veggies. Cook for 10-12 minutes until veggies are tender. Don’t forget to stir frequently because smoked peanut butter is not a good taste for this dish 😉
4.) Spoon veggie mixture over pasta and top with chopped peanuts and scallions.
*Photo is an original taken by me
**Recipe was a whim