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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Since I discovered peanut sauces, I've tried lots of recipes to find what I like. This recipe has been tweaked and tossed together from all of those, and I come back to it again and again. Ingredients:
1 (16 ounce) box pasta (i think shaped noodles are best) |
1 tablespoon sesame oil or 1 tablespoon canola oil |
2 garlic cloves |
1/4 cup onion |
2 carrots, cut into thin strips |
1 red bell pepper, cut into strips |
1/2 cup peanut butter |
2 tablespoons soy sauce |
1/4 cup apple cider vinegar |
1/4 cup chicken broth |
1 teaspoon ginger (fresh or powdered) |
1 tablespoon lime juice |
2 chipotle chiles in adobo, chopped (from can) |
1 teaspoon adobo sauce |
1 tablespoon honey |
optional chopped cilantro |
optional chopped peanuts |
optional green onion |
Directions:
1. Cook pasta according to directions on box.
2. Heat oil in pan, and saute garlic and onion for 2-3 minutes.
3. Add carrots and bell pepper and saute a few more minutes. (For softer vegetables, toss them in with the pasta for the last 5 minutes).
4. Add peanut butter, soy sauce, apple cider vinegar, chicken broth, ginger, lime juice, chipotle chilis, adobo sauce and honey. Turn down the heat and simmer for about 5 minutes.
5. Add the pasta to the pan with the sauce and stir. If adding cilantro, mix in at this point.
6. Top with peanuts and/or green onions and serve. Enjoy!
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