Thai Spaghetti Toss
I still can’t find a Thai restaurant that serves a pad Thai dish as delicious as the dive in the town next-door to where I went to college. I made the mistake once of attempting to change the vegetable selections offered in the pad Thai and the the chef flat out refused. He only makes it one way, he said, and like it or leave it. I liked it.
The place went out of business a couple years into my college career and sadly and ironically the owners began working at the college cafe in the student union on campus. That was awkward.
This dish is an abomination of Thai food really. Where Thai food uses peanuts as an accent, this one uses peanut butter as a sauce. Where Thai food uses fish sauce, this recipe asks for a dash of ketchup and a splash of vinegar. All that said, this meal is consistently a favorite here in our house. When I first began cooking we ate it nearly every other week. Now it is seriously maybe twice a year but I wish it was much more frequent.
Thai Spaghetti Toss (adapted from Meals Matter)
- 8 oz. pasta
- 6 oz. mung bean sprouts (I omitted in this variation)
- 8-10 oz. fresh green beans, steamed and then shocked in cold water
- 3 bunches scallions, cut into 1-inch lengths
- Chopped peanuts, sesame seeds, lime wedge to garnish
- 1 chicken breast, cooked and diced (optional)
- 2 cloves fresh garlic, minced
- 1 T lemon or lime juice
- 1/4 cup creamy peanut butter
- 2 T ketchup
- 2 T soy sauce
- 1 T brown sugar
- 1 T vegetable oil
- 1 T red wine vinegar
- 1 t onion powder
- 1 t ground ginger
- 1/3 cup hot water
- Combine ingredients for the sauce in a small food processor or whisk vigorously with a fork. This step can be made in advance and the sauce can be refrigerated for 24 hours prior to making the dish.
- Cook pasta according to package directions.
- Combine cooked green beans, scallions pasta, chicken (if using) and sauce. Stir thoroughly.
- Add in mung bean sprouts and serve, garnished with chopped peanuts, sesame seeds, and a lime wedge if desired.