I bought a jar of Smucker's Natural Peanut Butter recently and a recipe for Peanut Pasta Twists was on the lid of the jar. Of course, I changed up the recipe and came up with this one. It turned out pretty good and only took me about 15 minutes to put it all together (including cooking time for pasta). These simple peanut noodles would be great as a side dish or as a main dish if you want to add in the optional ingredients to make it more hearty. For those with peanut allergies, maybe you can substitute with Barney Butter (almond butter), SunButter (roasted sunflower seeds), or soy nut butters. Just be sure to check labels for anything processed on shared equipment or in the same facility as peanuts. This dish is great served warm or cold too. Enjoy!
½ cup creamy peanut butter (I used Smucker’s Natural Peanut
Butter.)
¼ cup ketchup
¼ cup warm water
1 tablespoon soy sauce
½ tablespoon rice wine vinegar
½ teaspoon sesame oil
½ teaspoon garlic powder
½ pound dry pasta, cooked (I used linguine.)
Optional Ingredients
red bell pepper, diced
sesame seeds, toasted
scallions, sliced
cucumber, sliced
firm tofu, diced
chicken, cooked and shredded/diced
Directions
In a bowl, whisk together the peanut butter, ketchup, water,
soy sauce, vinegar, sesame oil, and garlic powder until well blended.
Cook pasta according to package directions. Drain well.
Toss hot pasta with peanut sauce until evenly coasted. Garnish with optional ingredients
if desired.
Serve immediately warmed or serve chilled.
Make Ahead Tip: Refrigerate
for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve
cold or reheat in microwave.
Serves 2 as main dish or 4 as a side dish.
