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Some recipes were just made for my husband. This would be one of those.
Peanut Butter Pasta. Yes. Actually, Christina calls this Peanut-Ginger Noodles, but since my sauce came out a little thick I’ve decided to go with Peanut Butter Noodles 😉 Big Bear was ok with that, he said that he likes his pasta thick.. which I’m not sure if he said that because I couldn’t for the life of me get it any thinner (FAIL on my part…. bad Angie!!) , or if he really does likes it thicker haha.
It was pretty good. I liked it. Thomas really liked it! Oh and when I say it was pretty good, I don’t mean that it was “eh..ok”. I really mean that it was good! A dish that took me less than 15 minutes to pull together and filled us up get an A+ in my book!
Let me explain. I would love this a lot more, but you see I kind of have a peanut butter phobia. Um, kinda like I feel like it gets stuck to the roof of my mouth or my tongue gets stuck to the roof of my mouth and I panic. I’m weird. I’m aware of this already. But, I chose this recipe with Big Bear in mind. I knew he would enjoy it.
Amanda (Amanda’s Cookin) started a wonderful Club called The Secret Recipe Club about a year ago, that gives me the opportunity to check out new blogs and recipes all of the time!
Find out about it here .
Today is Group C’s Reveal Day!
Adapted from Mele Cotte ‘s Peanut-Ginger Noodles
*freeze leftover servings for a quick dinner*
What you need:
1 box (14 oz) Stir-Fry Rice Noodles (I used THAI Kitchen)
3/4 cup smooth peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
2 teaspoons minced garlic
1/4 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon granulated onion OR some diced green onions
1/2 cup chopped peanuts, to garnish with
sesame seeds (optional)
What you do:
In a large pot bring water to a boil and cook pasta according to package directions. (Mine took about 10 minutes after removing from heat)
Reserve 1 cup of the pasta water. Drain the pasta.
In a bowl, whisk together the peanut butter, soy sauce, oil, garlic, paprika, onion, and ginger in a large bowl.
Slowly add the reserved liquid to thin out the sauce. Keep adding water until it is as thin as you’d like.
Add the noodles and toss well to coat.
Garnish with peanuts and sesame seeds.
Check out all the other awesome recipes from Group C below: