Almond Pad Thai

This was quite a hit tonight, especially with the little-uns. Apparently any pasta meal is good, but a pasta meal that tastes like peanut butter? Well, I suppose its success goes without saying. I've lately been chastised for my long lists of ingredients and overly complex directions, and I own that, I really do. I love the thrill of the chase, the solitude of an hour (or more) in the kitchen, and the satisfaction of a complex meal conquered. This recipe, while complete with a super long list of ingredients, went from nothing to served in 20 minutes flat, no fuss, no problem. You won't regret trying it, and most of the ingredients are on hand already. Don't be afraid to substitute oils, vinegars, and butters for things that are available. If you never use sesame oil, there's no reason to buy it just for this (although why don't you have sesame oil? It's to die for.)

Almond Pad Thai

serves 4-5

1/4 cup plus 2 Tbsp almond butter (or peanut butter)

2 Tbsp water

1 1/2 Tbsp rice vinegar (or any other mild vinegar)

1/2 tsp red pepper flakes

1 1/2 tsp soy sauce (I used dark—yummmm)

1 Tbsp honey

1/4 tsp sesame oil

1 Tbsp lime juice

8 oz. whole wheat spaghetti (I use 1 lb fresh)

1 Tbsp coconut oil

3 cloves garlic, minced

1 Tbsp grated fresh ginger

3 green onions, cut into 1/2-inch pieces

2 carrots, cut into strips 2" long and 1/4" wide

1 red bell pepper, thinly sliced

1/2 cup chopped cucumber

1/2 cup chopped fresh cilantro

1/2 cup sliced almonds (or chopped peanuts)

lime wedges

Put a large pot of water on to boil.

Combine almond butter, vinegar, pepper flakes, soy sauce, honey, sesame oil and lime juice in a blender and blend until combined. Set aside.

Chop your vegetables. In one bowl combine garlic, ginger, onions, carrots, and peppers. In another bowl combine cucumber, cilantro, and almonds.

Put pasta in to cook. Heat a large skillet with coconut oil. When it's hot, add the bowl of garlic, ginger, etc. and sauté until they are fragrant, bright, and still crisp. It'll take 3-4 minutes, but you want these to finish cooking about the same time as the noodles. When the noodles are finished, drain them, give them a few shakes, then combine them with vegetables. Pour the sauce over, then add the reserved cucumber, cilantro, and almonds. Mix and serve. Pass lime wedges at the table for people to squirt over their noodles.