*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.