Recipe by Kimke
This is a nice dish to serve with fish or chicken or to eat alone. You can serve it hot, warm or at room temperature. Leftovers are good too!
Top Review by Sackville
The mix of spices in this peanut sauce was just right for me, although I did end up having to add a little bit of peanut oil (1 teaspoon for a recipe scaled down to 2 servings) that I had on hand because the sauce was quite thick at first and wouldn't spread through the noodles. Once the oil was mixed in though it coated the pasta nicely. Thanks for a yummy recipe!
- 8 ounces pasta, cooked (I like to use spinach fettichine)
- 1⁄2 cup chunky peanut butter
- 3 tablespoons tahini
- 4 cloves garlic, chopped
- 1⁄4 cup soy sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon chili paste
- 4 tablespoons rice wine vinegar
- 4 green onions, sliced
- 1 carrot, shredded