I really wanted to make this.
But you know how it is when you are in between grocery store visits, your grocery budget is tapped and you have to make do with what you have in your pantry?
Well shoot, it happens to me all too often.
For the last couple of years or so my husband and I have been living on an all cash budget and so I take out my cash after each pay check and divvy it up into envelope categories. Needless to say, when the money runs out, the money runs out.
It causes me to plan a lot better and I don’t always do a great job with it. More times than I would like to admit I have 3 days left and am just eating rice and frozen veggies and trying to be creative.
Not the best thing when you are trying to write a food blog.
But this is my life.
Awhile ago we went to our favorite Thai restaurant and convinced the boys to try the peanut sauce that is on the satay or peanut noodles. They absolutely loved it and so I have been wanting to create this in my own kitchen for the boys to incorporate more protein into their veggie dishes.
When my friend posted her Thai peanut sauce recipe I just knew I had to try it, but I didn’t have the ingredients, so I just went with what I had.
The best part? My son Alec helped me all along the way, tweaking until it tasted “just like the restaurant’s mom.”
Yep, this is my life.
by Tammy Boyd
1/4 cup all natural creamy peanut butter
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 teaspoons rice vinegar
2 tablespoons agave nectar
1 box whole grain spaghetti noodles, cooked to package instructions
While cooking spaghetti noodles, combine all ingredients together and whisk to combine. Add to hot noodles and eat warm or cold. If you like your noodles saucier, feel free to double the recipe, but not the noodles. I used just shy of a box of noodles and would have liked it a bit saucier myself. Garnish with some scallions and sriracha sauce for some spice! My kids gobbled this up – minus the sriracha of course.