Adapted from Chris Schlesinger’s Thrill of the Grill, I think.
YIELD: 6 - 8 servings
TIME: 20 minutes
This is a Cambridge McKinney classic. Longing for home after a long trip?
One of our go to comfort foods.
Also, a pot luck standard, dressed up with julienne carrots and/or broccoli.
1/2 cup smooth or chunky peanut butter
3 tablespoons sesame oil
1/2 cup white vinegar
1/4 cup soy sauce
3-4 cloves garlic (crushed or grated)
2 to 3 tablespoons ginger (grated or minced)
1 tablespoon sugar (optional)
2 dashed Red pepper flakes (optional)
1 pound pasta (rotini, radiators, or shells are our favorites)
Garnish options: carrots, broccoli, scallions
For the sauce. mix all the ingredients in a blender and blend on high for 1 minute until really mixed.
Cook the pasta to your liking and pour sauce over noodles.
Steam garnishes as desired and throw on top after sauce and pasta are mixed.
People can grab veggies as they like or not.
What is listed is the basic recipe as far as I can remember from the Thrill of the Grill Cookbook, peanut marinade. The beauty of this recipe is that it can be adapted to your taste, by adjusting vinegar, soy garlic, ginger, or peanut butter.
We also love it with hoisin sauce, Asian chili crisp or Asian chili and black bean sauce. Frank’s hot sauce is the kids’ favorite.
Almost better cold or at room temperature.