I struggled with what to name this dish. Thai noodles? Asian noodles? My kids like to call it Peanut Butter pasta. Whatever. It’s just yummy and that’s the important part. I use a thai-ish peanut sauce in this recipe that can be used for several things. Add some more vinegar and oil to make it a dressing, use it as a dip for vegetables or served with my Coconut and Pecan Crusted chicken. I hope I am stating the obvious here for my Paleo and Gluten Free friends, but this is still delicious with lettuce instead of pasta. In fact, the plan was to eat this as a salad with my Coconut and Pecan Crusted Chicken Tenders. A few little carbivores came into the kitchen and threw that plan out the window. They love “Peanut Butter Pasta” and asked if I would make noodles instead. So here it is!
- 10 oz Whole Wheat Linguini Pasta
- 2 large carrots, peeled and chopped
- 1 cup of chopped cucumbers
- 1 Large red bell pepper, chopped
- 1/2 cup chopped green onions
- For the Peanut Sauce:
- 1/2 cup Peanut Butter
- 1/3 cup apple cider vinegar
- 1/4 cup sesame oil
- 3 tbsp soy sauce
- 2 tbsp fresh minced ginger
- 1 tbsp honey
- 2 tsp Sriracha Sauce or chili garlic paste (optional)
- Cook pasta according to package directions.
- While pasta is cooking, chop vegetables and add to a large bowl.
- Make the dressing by adding all ingredients to a food processor or blender.
- Pulse into nice and smooth.
- After pasta is cooked, rinse with cold water and add to bowl with vegetables.
- Toss the pasta and add the peanut sauce.
- Salt to taste.
- Serve warm or at room temperature.
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