Ingredients

The following ingredients have 6 Servings
  • 16 ounces brown rice noodles
  • 3 large cloves garlic or 4-5 small
  • 1 tbsp fresh grated ginger
  • 1 tbsp oil
  • 2/3 cup creamy peanut butter
  • 4 tbsp low sodium tamari or soy sauce
  • 1/3-1 cup hot water (hot water mixes with peanut butter more easily than cold)
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1-2 tbsp sriracha
  • 1-2 tbsp maple syrup or honey
  • 1/2 tsp red pepper flakes (can omit for less spice)
  • Optional: 2 tsp chili garlic sauce

Instruction

  • Bring a large pot of water to a boil and cook noodles according to package instructions.
  • Finely mince the garlic and add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive. 
  • Saute over low heat for 2-3 minutes or until golden brown. Add in the grated ginger and saute for 1-2 more minutes.
  • Remove from heat and add in all remaining sauce ingredients (start with 1/3 cup of water) and whisk together until smooth, adding more water as needed to reach your desired consistency. 
  • How much you need will depend on the brand of peanut butter you used as well as your personal preference.
  • Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce because I like it saltier.
  • Add about 1/2 of the sauce to cooked pasta and mix together. I intentionally made extra sauce in case you want to add some chicken, tofu, veggies etc.
  • I don't recommend adding all of the sauce at once because it may be too much depending on your preference, so start with 1/2 and add more depending on your needs. I usually end up adding all of it because I like it saucey, but up to you!
  • Serve with crushed peanuts, scallions, red pepper flakes and enjoy! Delicious alongside veggies and protein of choice.