Labor Day Weekend is over. Throughout last week, I shared with you all how to make BBQ mushroom burgers, perfect for a last minute cook out meal. Before that, we made a creamy sun dried tomato pasta salad which was tangy, slightly sweet, and extremely comforting. There was also a corn tomato salsa and a coconut ice cream pie, too.
After a long weekend, I'm not particularly interested in cooking a big meal. However, I do still need to eat so the best option is to get creative with what I already have in my kitchen. The easiest and quickest option is always pasta. If you're looking for the most affordable pasta options ever, go to Trader Joe's. All regular pasta is 99 cents, which is the cheapest I've seen anywhere.
One of my favorite simple, comfort foods is pad thai. But, I can't buy takeout every time I don't want to cook so instead I tried imitating it myself. Luckily, all the ingredients in this dish are pretty common household staples and if they aren't stocked in your pantry, they are not expensive to purchase or find at any local grocery store.
If you're looking for a
- one pot
- twenty minutes or less
- straight forward
meal then look no further! You can also make a large batch of this and save the leftovers for work lunches or quick week night dinners.
Serves two people.
- 4 oz. of spaghetti
- 1.5 tbsp creamy, unsalted peanut butter
- 1 tbsp sesame oil - add more if necessary
- 1 tbsp soy sauce
- one clove of garlic, minced
- 2 tsp Sriracha (optional if you don't want it to be spicy)
- 1 tsp agave nectar or honey (can use maple syrup but might change overall taste)
- 1 tbsp green onions, chopped
- Optional: black sesame seeds
- Bring a pot of water to a boil, adding a sprinkle of salt for flavor. Cover with a lid.
- While the water boils, mince your garlic. A trick to removing the skin is to smash the garlic with the blade of the knife or flat spoon. If using the knife, lay it on its side, covering the garlic, then with a fist pound the knife once. The skin should separate from the garlic and can then be discarded.
- Chop the green onions in no particular size and set aside for later. I sometimes use scissors for these.
- Once the water has reached a boiling point, add your pasta to the pot and stir occasionally to make sure the pasta doesn't stick to the bottom of the pot or itself.
- While the pasta cooks, combine the peanut butter, garlic, soy sauce, Sriracha, and agave nectar to a bowl and mix until smooth. If the peanut butter is making the sauce too thick, add only 1 tbsp of water to help thin it out.
- Once the pasta is cooked, strain it. Add the sesame oil to the empty pot and add the pasta back in, stirring to coat the noodles. Add the peanut soy sauce into the pot and toss until completely coated.
- Serve in bowls and garnish with green onions and possibly black sesame seeds if desired for extra texture. Enjoy!