Pasta à La Peanut Butter

READY IN: 37mins
Recipe by lanchik in the city

This delicious pasta is like a knockoff version of Pad Thai, but every bit as tasty!!! I'm sure that if you added cubed tofu or shrimp to this dish, it would be even more yummy. :) So, I hope you like it! I found the recipe in my "1000 Vegetarian Favourites" cookbook.

Top Review by Karen Elizabeth

Barely finished supper and come to tell you how nice this is!! The instructions DO need a bit of interpretation... pepper flakes, not mentioned in ingredients, I put in a healthy shake, green beans, do need a little pre-steaming, coconut milk, I put in a whole can, not knowing what to do with the 'rest', and if I hadn't I think that this would have been too dry and sticky for our tastes..... that said, this was Wonderful!! mmm! Making it again! made for PAC Spring 2008

Ingredients Nutrition


  1. In a small bowl, combine the pepper flakes, chili powder, peanut butter, coconut milk, and tomato paste. (You won’t be able to mix in the peanut butter completely.).
  2. Bring a large pot of water to boil, before adding the pasta. Cook for 8-10 minutes until tender. Drain and set aside for the moment.
  3. Heat the peanut oil in a large skillet over medium heat. Add the garlic and green onions, stir fry for 1 minute.
  4. Add to green beans and drained pasta to the skillet and continue to stir fry them for 5 minutes.
  5. Add the cherry tomatoes and mix everything together well.
  6. Pour in the peanut butter sauce. Mix until the sauce has been combined well with the noodle mixture.
  7. Remove skillet from heat.
  8. Serve hot.

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