Our Farm Friends - Thai Spaghetti Toss

Every now and then I get a little surprise email from Thatbaby's daycare about special events at the school.  Like the time the symphony came and the little guys were invited to a special concert.  Or the time the fire department came and showed them how to use the hose.  Last week a petting zoo came to school!

And Thatbaby got to hang out with chickens, ducks, turkeys, a pig named Piglet,

a goat named Noah,

And some bunnies!

When I visited York, we drove through the countryside, watching the lamb frolic on the moors.  It was so pastoral, so idyllic, that I couldn't bear to eat the lamb that was on the dinner menu that night.  Although Thatbaby seems to have no issues with eating his barnyard friends, we did a vegetarian dinner that night, in honor of them.  Well, that and I was craving some Thai food.  This is probably more "Thai-like" than actually Thai, but it's perfect for hitting that craving in a very very easy way.  I mean really, does it get any easier than stirring together a sauce and pouring it over noodles?

Thai Spaghetti Toss (From Branny Boils Over)

8 oz wide rice noodles

8 oz green beans, steamed

2 cloves garlic, minced

juice of one lime

1/4 cup creamy peanut butter

2 Tbsp ketchup

2 Tbsp soy sauce

1 Tbsp brown sugar 

1 Tbsp canola oil

1 Tbsp red wine vinegar

1 tsp onion powder

1 tsp ground ginger 

1/3 cup hot water

1. Cook rice noodles according to package directions.
2. Whisk together the garlic, lime juice, peanut butter, ketchup, soy sauce, brown sugar, oil, red wine vinegar, onion powder, ground ginger, and hot water until smooth.
3. Combine the hot cooked noodles with the green beans and sauce, tossing to coat the noodles in the sauce.