Betting Against Peas

I don’t eat peas. Never have liked them. Never will.

When my brother and I were very young, my father told us that someday we’d like eating peas. Not being able to fathom such an abomination, I responded that he was wrong and that I would NEVER like them. That is when he proposed a bet. If by the time each of us turned 30 we still didn’t like peas, he would pay us $50. On the other hand, if we did like peas by then, we would owe him $50.

My brother is 13 months older than I am, and therefore would hit 30 before I would. Years passed and my brother was living in the Washington D.C. area. My father, who regularly had business in D.C., met my brother for lunch. My then 28-year-old brother ordered a pea salad. One bet down.

Within days of my 30th birthday, I called my father and let him know that he owed me $50. I still didn’t like the things. It is the one vegetable I have purposefully never cooked in my house.

This recipe has a few pea pods in it. As that is mostly shell and very little pea, I could handle it. The recipe was great. I mean, how can you not love peanut sauce!

Make sure you start with the shelled edamame or you have some work ahead of you.

Ingredients for the peanut sauce. I doubled it, because I wanted to ensure there was enough.

Looks just like peanut butter.

Cooking the noodles.

And draining.

I added some cubed chicken and decided to fry up the edamame with the chicken.

Mixing it all together.

Peanut Noodles With Edamame

Prep Time: 20m | Cook Time: 20m | Makes: 4


  • 3/4 pound whole-grain spaghetti
  • 1 cup frozen shelled edamame
  • 1/2 cup peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil
  • 1 cup snow peas, trimmed and thinly sliced
  • 1/4 small head red cabbage, thinly sliced (about 2 cups)
  • 1/4 cup chopped salted roasted peanuts


1. Cook the pasta according to the package directions, adding the edamame during the last 5 minutes of cooking.

2. Meanwhile, in a blender, puree the peanut butter, vinegar, soy sauce, ginger, sugar, sesame oil, and ½ cup water until smooth.

3. In a large bowl, toss the pasta with the snow peas, cabbage, and peanut dressing. Serve sprinkled with the peanuts.

Nutritional Info:

Calories 641 Fat 25g Sat Fat 4g Cholesterol 0mg Sodium 710mg Protein 30g Carbohydrate 85g Sugar 14g Fiber 17g Iron 6mg Calcium 93mg


Tags: , , , , , , , , , , , , , , , , , , , , , , , ,

Categories: Chicken, Chinese, Fried, kosher, Lunch, Main Dish 2, Pasta, Recipes, Thai, vegan, Vegetable2, Vegetarian

Author:The Ranting Chef

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14 Comments on “Betting Against Peas”

  1. October 6, 2012 at 11:34 am #

    Looks nice I will try making this.


  2. October 6, 2012 at 11:59 am #

    Looks really good! 🙂


  3. alisitaliankitchen
    October 6, 2012 at 12:32 pm #

    Happy to hear you overcame green peas! This recipe looks fabulous and it is a must try!


  4. October 6, 2012 at 12:37 pm #

    I’ll eat Sugar Snap Peas but that’s it as far as Peas go.


  5. October 6, 2012 at 1:15 pm #

    That looks soooo so good! And honestly I bet that recipe would be just as good without the peas 😉


  6. October 6, 2012 at 1:16 pm #

    Oh, I LOVE peas! This recipe sounds great and I think my toddler might actually eat it. I’m thinking this will end up on my menu soon! I’ll be sure to link back to your post 🙂


  7. October 7, 2012 at 12:44 am #

    Peas rule! This looks so gooooood.


  8. October 9, 2012 at 11:31 am #

    Wow! Looks sooo tasty. I’m really hungry all of a sudden 🙂


  9. October 11, 2012 at 6:49 pm #

    Don’t quite like peas either. My mother made a ham salad, when I was a child, that was loaded with peas. It looked very appealing. In fact, it was a very pretty dish, filled with color. I could not stomach it and always believed it was because of the peas! I do like them in a hot sauce however. Perhaps peas need to be dressed up. I’d be willing to give your dish a try though. 🙂



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