It all happened last night: this recipe and its story.
I am a master of fleeting human interaction. I am fortunate to have a knack for meeting people with good stories, be it at the pool where an 80 year old woman shared stories with me of her travels and residence in Oman and told me of a Cyprus I never knew, or at a bus stop where in the heat of the morning sun a man offered me a swig of his booze in a brown bag while I convinced him that his “down on his luck” state was not caused by the “Arabs” as he – unknowing of my ancestry – was quick to proclaim.
Then recently, I met a nurse (a warrior) who invited me into her spellbinding cottage in the woods which she had drawn the design for on a napkin and built with her own hands.
But my preferred place for fascinating conversation is in knitting circles. The act of knitting – productive and mesmerizing – seems to summon lovely and intriguing stories. It relaxes us allowing access to sectors in our brains where amusing and compelling memories are hidden. Perhaps it is because knitting is, in and of itself, like telling a story.
North Carolina, you surprise me again!
Every time I think I have discovered all its hidden secrets, I wander into new otherworldly woods, or walk along the hauntingly magnificent rivers. And last night at a library knitting circle – betwixt the clicking of knitting needles – I heard about the link between Bauhaus and the mysteriously beautiful modern houses scattered around my adoptive city- Raleigh.
Maybe it’s in the long growing season, in the warm blue waters of its Atlantic, or in its copiously bio-diverse forests – there is something eerily intriguing about North Carolina.
This dish was fleeting as well; quick to cook and quick to eat! What is to follow is a well-crafted, happy and filling Thai recipe packed with protein, fiber and vitamin C. This dish is easy to make and texturally fun to eat.
PREP TIME 10 mins COOK TIME 25 mins
- 8 Oz. Rice Noodles
- ½ Cup Smooth Peanut Butter
- 2 Tbsps. Rice Vinegar
- 4 Tbsps. Soy Sauce
- 2 Tsps. Agave Nectar
- 1 Tsp. Sriarcha Sauce
- 1×1 in. Chunk of Fresh Ginger, peeled
- ¼ Cup water
- ¼ Cup Canola Oil
- 6 Cloves Fresh Garlic, minced
- 1 Green Bell Pepper, chopped 0.5”x1”
- 1 Celery Stalk, sliced
- 1 Medium Tomato, seeded and diced
- 2 Scallions, greens sliced
- ¼ Cup Lightly Salted Peanuts, chopped
- 1 Tsp. Toasted Sesame Oil (optional)
- Cilantro for garnish
- Soak noodles in “Faucet-hot” water — 25 minutes
- Using an immersion blender, purée ingredients from peanut butter to water
- Heat canola oil in a large pan and sauté garlic — 2 minutes
- Add bell pepper and celery and sauté — 5 minutes
- Add tomato and stir — 5 minutes
- Add noodles, stir-fry — 5 minutes
- Add peanut sauce, scallions, and peanuts then mix gently, simmer covered — 5 minutes
- Pour toasted sesame oil, mix in and garnish with cilantro
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