Peanuts, soy sauce and ginger are all you need to make a delicious sauce that can go on everything from chicken to noodles.
Chicken Satay and Pad Thai are two of my favorite Asian entrées. If I could, I’d eat them all the time. Unfortunately, my husband is allergic to nuts, so it’s rare that I make anything with peanuts, almonds or any other kind of nut. But there are those times when my husband is either out of town or working late and I’ll get to indulge in something nutty. It’s on these nights that I grab some noodles, a little peanut butter, some ginger and create something wonderful. Even better, because my son is such a huge peanut butter fan, he always eats every bite. So if you love peanut butter, try these easy nutty noodles, and I guarantee everyone will clean their plates.
- 8 ounces whole wheat spaghetti
- 1 cup snow peas, trimmed
- 1/2 cup natural chunky peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 green onion, chopped
- 1 tablespoon finely grated ginger
- 2 tablespoons brown sugar
- Cook the pasta in a large pot according to the directions on the package; drain. While the pasta cooks, steam the snow peas for 2-3 minutes.
- To make the sauce, place the peanut butter, soy sauce, rice vinegar, lime juice, green onion, ginger and brown sugar in a jar and shake vigorously until well combined. (This is something little hands will love to do to help out in the kitchen.)
- Place the pasta and snow peas in a large bowl, toss with the peanut sauce and serve.