Today we had five 11-13 year olds at AFM Kids Cooking School. Our recipe included pasta which is usually a winner with kids; and I thought that peanut butter would also be a winner. But my guess is that none of them (and many of you) have not had peanuts as part of a main dish. In Thailand, where my family and I spent nearly a year), we had many dishes that included peanuts. I also found a number of recipes from Africa using “ground nuts.” They are tasty and have fat and protein. Most recipes can either use crunchy or smooth peanut butter.
Here is the Recipe: ENJOY!
Thai dishes usually have some heat (hot peppers or sauce): it’s up to you…
Thai dishes are always made with fresh ingredients: perfect for our Market cooks…
- tablespoons toasted sesame oil
- cup chunky peanut butter
- tablespoons soy sauce
- tablespoons white vinegar
- tablespoon grated fresh ginger
- tablespoon hot sauce (optional)
- cucumber, peeled, quartered lengthwise, seeded, and sliced thin
- red bell pepper, seeded and cut into 1/4-inch strips
- cup chopped fresh cilantro or 1⁄3 cup parsley
4 green onions, thinly sliced (optional)
Pasta: Bring 4 quarts water to boil in large pot. Add pasta and salt to boiling water and cook as package directs. Reserve ¾ cup pasta cooking water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl. Add sesame oil and toss to coat.
Sauce: Whisk peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in medium bowl until smooth.
Finishing touches: Add dressing, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to adjust consistency. Serve.
Prep storage ideas: Oil-coated pasta, dressing, and vegetables can be refrigerated in separate airtight containers for 2 days. Bring ingredients to room temperature before tossing together. Add warm water to thin if needed.