Pasta With Peanut Sauce Recipes

Steps:

• Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

Steps:

• Cook angel hair pasta in a large pot of boiling water until al dente.
• Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
• Saute chicken until done. Set aside.
• Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

Steps:

• Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
• Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package's directions.
• Fry the bacon in a large saucepan over medium-high heat until the edges begin to crisp, about 5 minutes. Pour off all but 2 tablespoons of the bacon fat.
• Stir in the leek and saute for 2 minutes. Add the tomatoes, peanuts, thyme, salt, and pepper and stir to combine. Cook for 2 minutes, then add the sherry and scrape any bits off the bottom of the pan. When the sherry has nearly evaporated, about 2 minutes, add the pasta water and bring to a blustering boil for 1 minute.
• Remove from the heat. Drain the pasta. Carefully add the pasta and gently toss. Serve immediately, topping each portion with a handful of pea sprouts.

Steps:

• In a medium bowl, whisk together peanut butter, soy sauce, vinegar, and Sriracha. Toss together with spaghetti and chicken. Divide evenly between two plates and serve.

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
• Toss noodles with sauce, and serve.

Steps:

• In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
• Combine pasta with the sliced vegetables in a large bowl.
• Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
• Enjoy!

Steps:

• stir sauce ingredients in large bowl.
• add cole slaw mix and cooked drained pasta.
• stir to mix.

Steps:

• In a heavy skillet cook the pork in the oil over moderate heat, stirring and breaking up the lumps, until it is no longer pink, add 2 teaspoons of the sugar, the garlic, the gingerroot, and 1 tablespoon of the soy sauce, and sauté the mixture over high heat until the pork is browned. In a blender blend together the remaining 3 tablespoons soy sauce, the lemon juice, the sesame oil, the remaining 2 teaspoons sugar, and the peanut butter and add enough of the hot water to thin the sauce to the desired consistency.
• in a kettle of boiling salted water boil the spaghetti until it is al dente, drain it well, and in a large bowl toss it with the pork mixture, the peanut sauce, the scallion greens, and salt and pepper to taste.

Steps:

• Dice Pork, Chicken or Sausage into 1 inch pieces. (If using shelled and deveined shrimp sauté with salt and pepper until just done, about 3 minutes, then remove from saucepan) Sauté pork, chicken or sausage in a saucepan with olive oil over medium heat until just done. Add pea pods, water chestnuts, baby corn, bamboo shoots and garlic. Continue to sauté until pea pods are tender. Salt and pepper to taste. Add peanut sauce and chicken broth stirring occasionally until entire mixture is warm. Add Mandarin orange wedges with juice just before serving.
• Prepare pasta per package directions.
• If using shrimp, add to peanut sauce mixture just before serving.
• Spoon sauce over pasta and enjoy! - Garnish with crushed roasted peanuts (optional).
• Home-made Peanut Sauce:.
• 1 ¾ cups coconut milk.
• 2 tablespoons red curry paste.
• ¼ cup fish sauce.
• 3 tablespoons sugar.
• 1 cup ground roasted peanuts.
• Combine all ingredients in a medium saucepan and simmer for 15 minutes, stirring frequently.