Ingredients
Scale
- ½ pound pasta (spaghetti or rice noodles)
- ½ cup peanut butter (smooth or chunky)
- ¼ cup low sodium soy sauce
- ½ tablespoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup
- ½ teaspoon sriracha (adjust to taste)
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons water (to thin the sauce)
Instructions
- Cook the pasta according to package instructions; drain and set aside.
- In a bowl, combine peanut butter, soy sauce, ginger, garlic, sesame oil, maple syrup, sriracha, and red pepper flakes. Whisk until smooth.
- Heat the sauce in a saucepan over medium heat for 1-2 minutes.
- Add cooked pasta to the sauce and toss to coat. Add water if the sauce is too thick.
- Serve garnished with crushed peanuts, sliced green onions, or cilantro.
Notes
Use high-quality peanut butter for better flavor.
Adjust spice level by changing sriracha or red pepper flakes.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling, Mixing
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 0