This peanut noodle recipe is delicious, and the sauce is super versatile. Leave out the milk and water, and it is a great pizza sauce or satay marinade. Coconut milk is delicious, and it is a very tasty non-dairy alternative for this meal.
Ingredients:
- 1 lb. thin pasta (like spaghetti or linguini)
- 3/4 C peanut butter
- 1/3 C soy sauce
- 1/4 C honey
- 1 1/2 T lemon juice
- 1 T ginger
- 1 clove garlic, minced
- 1/4 t Tabasco
- 1/2 C warm water
- 1/2 C milk
- green onions, thinly sliced
- bell pepper, sliced into thin strips
- english cucumber, diced
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| Tip: When measuring out peanut butter and/or honey, spray the measuring cup with Pam and it will slide out much easier! |
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| Mix together the peanut butter, soy sauce, honey, lemon juice, ginger, garlic, and hot sauce. (At this point you can use the sauce for pizza sauce or satay marinade.) |
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| Mix in milk and water, and then stir in cooked noodles. Noodles are best cooked "al dente" or cooked only to the point that there is still a bit of firmness to the texture. This dish is pretty saucy and you don't want smushy pasta to go with it! |
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| Chop up cucumbers, green onions, and red pepper, and sprinkle over top of plated pasta. |
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| This dish is delicious as is, but you can obviously add a grilled chicken breast on top if you would prefer. |
Click here for a printable recipe.
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