I absolutely love the farmers market. Every Wednesday I pick my boys up early and we head over there. I am as excited about the vegetables as they are about the homemade cookies! Last week I picked up green onions and sugar snap peas, so I was trying to think of a way to use them in a fresh new way. Since it was very hot this week, I came up with this No Cook Pad Thai. It is crunchy, and creamy, and of course farmer’s market fresh!

Here’s What You Need:
1/2 cup creamy peanut butter
1/4 cup low sodium soy
1/2 TBS rice vinegar

1 TBS sesame oil
1/3 cup or more of water
3 carrots, cut  into thin strips

2 cups sugar snap peas trimmed and halved
1 red pepper, cut  into thin strips
1/3 cup green onions, chopped (or sub. cilantro)
1/2-3/4 box of whole wheat spaghetti (cooked to box directions and drained)

Here’s What You Do:
Combine first four ingredients in a blender or food processor, adding water until you get a thinner, creamy consistency. Toss peanut sauce with noodles and add all vegetables. Continue tossing until everything is mixed well. Pass along with extra soy sauce.

Kid Tip:
Peanut butter in pasta? That’s got to be a kid selling feature! I also think getting your kids involved in this recipe is key, as it is something really different. Have them pick out vegetables at the farmer’s market or grocery store with you. You can easily substitute the ones above for their favorites. You can also have them help you press the button on the food processor and even help you mix everything together. If the veggies are too ‘al dente’ you can also stir fry them quickly.



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