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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. Plus, it’s a quick fix when you need something fast! 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.
