There are five bar stools in my mother’s kitchen. They each sit hidden underneath the kitchen island facing the stove. If you happen to find a seat here you will be front and center for my mother’s cooking show. From one side you can see her stirring, chopping, smelling, and tasting. Then, just behind you, in a kitchen cabinet where she hides the stand mixer and blender, she’s whipping a peanut sauce into oblivion.
My mom make’s a mean peanut sauce. She puts it on top of lettuce wraps. You know, those lettuce wraps we all love from P.F. Changs (or for the fine diners, Mr. Chow)? She makes those. Only better. Much better.
Maybe, her secret is the sauce or the copious amounts of garlic she puts in the mushroom/chicken mixture. Maybe it’s the love that goes into every stir and churn of the pan. I think, the secret is the sauce. The sweet, spicy, nutty, delicious, drink it by the glassfuls, sauce. I think they call this Umami, if i’m right, I love Umami.
Now, my version of my mother’s secret sauce. My “Almond Butter Spicy Sauce’ , is equally as drinkable, but less sinful… I think anyway. I couldn’t help but lick the spatula, my fingers, and anything it came into contact with. It would be absolutely divine over chicken satay or for my veggie lovers (my people), Spaghetti Squash Pad Thai.
Spaghetti Squash Pad Thai
For the Noodles
1 spaghetti squash, halved
Preheat an oven to 375. Scoop out the seeds of a halved spaghetti squash and place the squash, cut side down, onto a baking sheet. Roast for 40-50 minutes or until you can pierce through to the flesh with a fork. You don’t want the squash to be mushy, just tender. Remove from the oven and set aside to cool.
Once cool, scrape out your ‘noodles’ with a fork and scoop into a bowl. Set aside.
Almond Butter Spicy Sauce
1/3 cup almond butter
2 tbs tamari
1 tsp fresh grated ginger
4-5 cloves of raw garlic
1 tsp crushed red pepper,
1/5 tbsp apple cider vinegar
Optional: Siracha (YUM)
Place All Ingredients In a Blender and blend until smooth.
Pad Thai Toppings
1 cup of sliced cremini Mushrooms
1 cup Broccoli Florrets
1/4 purple cabbage
1/2 cup thinly sliced carrots Carrots
2 Stalks of Green Onions
1 tablespoon Chia Seeds
1 tablespoon Sesame Seeds
sprigs of cilantro or parsley
Pick your toppings and prepare to saute them in one tsp of olive oil. Saute the mushrooms or broccoli florrets first before adding the carrots or green onions as they will take less time to cook. If you feel like you need more oil, use either water or chicken/vegetable broth.
If using an egg, move all ingredients to the side and crack the egg in the middle of the pan. Scramble and once cooked stir into the other veggies.
Once the veggies are cooked add your sauce and spaghetti squash to heat through. Top with chia seeds, sesami seeds, peanuts, or cilantro. Season with salt and pepper if needed. Serve with a green salad.