Sometime finding a meal for both your kids and you to eat is hard.  Teaching them to cook (something other than box dinner) can be difficult as well. This is a great dish to teach kids to cook.  It tastes great, its quick to prepare and it can change as your kids become better cooks by adding ingredients as their taste buds “mature”.  You can show them how adapt their meals to suit their changing tastes.

We first made this dish with pre-sliced mushrooms, shredded carrots and frozen peas.  You can vary the meat to suit your taste, or whatever you have on hand.  I have used shrimp, grilled chicken, even leftover pork chops (cut into cubes).  For the peanut sauce, use one you like.  Don’t already have one?  I use Thai Peanut Grill Sauce from House of Tsang.  Just make sure that whatever peanut sauce you do use, that peanut butter is the first ingredient listed.  This sauce is just a little bit spicy so keep that in mind as well.

As you (or your kids) become more skilled, you can start cutting up the veggies (mushroom are easy to slice for beginners) and add others as well, peppers, water chestnuts, etc.  Have them help pick out what to add, it helps them to appreciate choices and build life long skills.

We have been eating this dish since my boys where just 7 and 12…almost 10 years. Still a fav around here!

You’ll need:

8 oz of mushrooms (pre-sliced when you start…try crimini later on)

2 cups of shredded carrots

1 cup of snow peas, snap peas, or frozen peas

1 can of slice water chestnuts (optional)

1 cup of chopped sweet peppers (optional)

1/2-1 cup chopped cilantro

Have ready:

12-14 oz pkg of spaghetti (I use multi-grain)

1 Tbs vegetable oil

1  tsp sesame oil

hot sauce (optional)

meat of your choice (package of thawed grilled chicken or 1/2 lb seafood of your choice)

1 bottle of Peanut sauce 8-12 oz size

1 lime

Put a pot of water onto boil for the spaghetti.  While waiting for the water, start cutting up your vegetables.  Once the veggies are cut up your water should be boiling.  Salt the water and add your pasta.  Cook according  to package directions and drain.

While the pasta is cooking…

Use the largest skillet you have (mine is a 12 in cast iron).

Heat the skillet and then add both oils.  Add the sliced mushrooms, carrots, peppers, water chestnuts and snap peas (wait if your using snow peas or frozen peas).  Saute until mushrooms begin to yield their liquid,  about 3-5 minutes.  Add raw seafood or already cooked chicken or pork and cook for 3-5 minutes longer.

Add entire bottle of peanut sauce and stir mixture until sauce is hot (if using snow peas or frozen peas add them now).

Add saute mixture to drained pasta.  Then add chopped cilantro and toss.  Squeeze the lime over the entire mixture.  Toss and serve.