This recipe is one I whipped up in less than half an hour on a weeknight, when I was short on perishables except for a soon-to-be-old bag of spinach. You could make the recipe without spinach, too, but I like the color and nutritional value it adds.
Thai Peanut Noodles with Spinach
Ingredients: 6 oz. (pre-cooked weight) whole wheat angel hair pasta
1/2 c. smooth peanut butter (I like to use Teddy's, an all-natural brand) 1 can lite coconut milk 1 T. red chili paste (Sambal Oelek chili paste is pretty mild, but if you or your kids are really heat-sensitive, you might want to add a little less) 1 T. brown rice syrup (or 1 t. agave nectar, or 2 1/2 t. honey) 2 T. apple cider vinegar 1/4 t. garlic powder salt to taste
1 10-oz. bag spinach
Cook pasta according to package directions.
In a medium saucepan, combine peanut butter and coconut milk. Cook over medium-low heat, stirring frequently, until mixture is smooth.
While peanut butter/coconut milk mixture is heating, place spinach in a microwave-safe container with a couple of tablespoons of water. Cover loosely and microwave for 1-2 minutes, until spinach is wilted.
When peanut butter mixture is smooth, add remaining ingredients and continue to heat over medium-low until warmed through.
Add noodles and spinach to sauce and stir over medium-low flame until the entire mixture is warmed through.