Simple and easy – perfect for when you are busy and need dinner in under 30 minutes. And vegan friendly 🙂
Peanut Noodles
Ingredients:
- 1 lb. spaghetti (I used Spaghetti Rigati)
- 1/3 cup chunky natural peanut butter
- 1/3 cup water
- 3 Tbsp lower sodium soy sauce
- 2 Tbsp lime juice (bottled is fine)
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp sweet chili sauce
- 1 tsp raw agave nectar (or granulated sugar)
- ½ tsp ground ginger
Directions:
Bring a large pot of water to a boil, cook pasta for time on package. Drain and place in a large heat safe bowl.
Meanwhile whisk the sauce ingredients together in a small saucepan and heat over medium-low until hot.
Toss the hot pasta with the sauce.
Serves 4.
“Mmmmmm!”
And…yoinks!
~Sarah
Absolutely love this recipe! Peanut noodles have always been a guilty pleasure
of mine, and it’s nice to see a recipe that makes them less guilty. We also have
a lot of great recipes on the site, including another take on peanut noodles http://
http://www.meatlessmonday.com/peanut-noodles/ I’ve also been eying your coconut curried
tofu and pineapple lime rice. I love how cutting back on meat makes me discover new,
creative veggie ideas.
That’s why I work with the Meatless Monday campaign. As you know, there are so many
benefits to going meatless on Mondays, including a reduced risk of heart disease and
diabetes, limited cancer risk, and increased life expectancy.
We recently launched a new campaign called The Kids Cook Monday, encouraging
families to cook and eat together every week. I really enjoyed reading Gazing In and
was wondering if you’d like to participate in The Kids Cook Monday campaign, by
writing Kids Cook Monday posts every week, usually profiling a family friendly
recipe or telling tales of fun family dinners. We would really love for you to be
part of the movement! If you’re interested in participating, please email me back at
thekidscookmonday@gmail.com and we can discuss details.
Hope to hear from you!
Best,
-Jon