the recipe for peanut butter pasta?

Question

does anyone happen to know it?

Answer 1

Here are some recipes that look really good...I printed them out for myself!

Sesame Noodles
Recipe courtesy Rachael Ray

1 tablespoon peanut butter
2 tablespoons soy sauce
Pinch cayenne pepper
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1/3 pound thin spaghetti, cooked to al dente, drained and cooled
1 tablespoon sesame seeds
1 scallion, chopped

Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.

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Noodles with Creamy Peanut Sauce
Recipie courtesy of Gourmet Magazine

1/2 cup smooth peanut butter
1/3 cup chicken stock
1/4 cup soy sauce
4 tablespoons Asian sesame oil*
2 tablespoons minced garlic
2 tablespoons peeled and minced ginger root
2 tablespoons sugar
2 tablespoons red-wine vinegar
2 teaspoons hot pepper oil*
1/4 milk
3 quarts water
1 tablespoon peanut oil
10 ounces thin Chinese egg noodles or spaghettini
*available at Asian grocery stores


In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut oil, add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running cold water, and drain them well.
In a food processor fitted with the metal blade or in a blender, blend all the ingredients

Toss noodles with peanut sauce.

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Thai Peanut Chicken

1/4 cup KRAFT CATALINA Dressing, divided
1 lb. boneless skinless chicken breast, cut into strips
1 can (14-1/2 oz.) chicken broth
2 Tbsp. soy sauce
1 Tbsp. peanut butter
1/2 lb. (8 oz.) thin spaghetti, broken in half, uncooked
2 cups broccoli florets
1 cup thin carrot slices

HEAT 2 Tbsp. of the dressing in large skillet on medium heat. Add chicken; cook and stir 5 min. or until cooked through.
ADD remaining 2 Tbsp. dressing, 1-1/2 cups water, chicken broth, soy sauce and peanut butter; mix well. Bring to a boil. Add spaghetti; cover. Reduce heat to medium-low; simmer 5 min.
STIR in broccoli and carrots; cover. Simmer 4 to 6 min. or until spaghetti is tender. Serve immediately. Or, cover and refrigerate to serve chilled.

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Thai Chicken and Sugar Snap Peas

3/4 cup SEVEN SEAS VIVA Italian Dressing, divided
1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
2 Tbsp. soy sauce
1/2 tsp. crushed red pepper
1 bag (8 oz.) fresh sugar snap peas, rinsed, drained
8 oz. thin spaghetti, cooked, drained

POUR 1/4 cup of the dressing over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
MIX remaining 1/2 cup dressing, peanut butter, honey, soy sauce and crushed red pepper with wire whisk until well blended; set aside.
COOK and stir chicken in large skillet on medium-high heat 5 minutes. Add snap peas; cook and stir an additional 3 minutes or until chicken is cooked through. Remove skillet from heat. Add dressing mixture and spaghetti; toss lightly. Serve immediately. Or, cover and refrigerate until ready to serve.

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Thai Chicken and Sesame Noodles

1 env. GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix, prepared as directed on envelope
2 Tbsp. soy sauce
1-1/2 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 lb. thin spaghetti, cooked, drained
1 cup grated carrots
1/2 cup green onion slices
1/2 cup chopped cilantro

MIX dressing and soy sauce. Pour 1/3 cup of the dressing mixture over chicken in medium bowl; toss to coat. Cover. Refrigerate 1 hour to marinate.
COMBINE remaining dressing mixture, peanut butter, honey and crushed red pepper; set aside.
PLACE chicken and marinade in large skillet; cook and stir on medium-high heat 8 minutes or until chicken is cooked through. Place in large bowl. Add chicken, spaghetti, carrots, onions and cilantro; mix lightly. Add dressing mixture; toss to coat.

Answer 2

You were watching Iron Chef America last night weren't you...

all I can find online is pasta with a peanut butter sauce. All pasta is made from is flour and eggs and perhaps a little salt. You could probably just add a little peanut butter to the mix and that would make peanut butter pasta.

Answer 3

you mean this its so yummy!

Cold sesame noodles.

If you prefer, you can make the sauce ahead of time and refrigerate it. Be sure to bring it to room temperature before mixing with the noodles.

Serves 4 to 6 as a side dish, or as part of a buffet.



Ingredients:

12 oz. linguini or Asian wheat noodles
2 cups Nappa cabbage, shredded
1 cup mung bean sprouts
2 scallions, chopped
1 tsp. sesame seeds (optional)


Sauce:

1 tbsp. brown sugar
3 tbsp. soy sauce
2 tbsp. sesame oil
2 tbsp. rice vinegar or cider vinegar
1 tsp. grated fresh ginger
2 large garlic cloves, crushed
1 cup tahini
Boiling water (use the water from cooking noodles)
A few drops Tabasco




1. Bring a large pot of water to a full boil. Cook the noodles until al dente.


2. Meanwhile, mix the sauce ingredients in a medium-size bowl. Adjust seasonings to taste. Then carefully add the boiling water from the noodles, just a little at a time, and stir in rapidly, until you have the consistency of a thick cream sauce.

3. When the noodles are cooked, drain and run them under cold tap water until completely cold. Drain again thoroughly, and pat dry with paper towels.


4. Place the noodles in a large bowl and mix well with the sauce. Toss the vegetables with the noodles and sprinkle on sesame seeds, if desired.



This dish is best served right away, but it can sit in the refrigerator for an hour or two before serving. Don't let it sit too long, or the noodles will absorb the sauce and lose flavor.

Answer 4

/2 pound spaghetti
1/2 cup chopped onion
1/2 cup green pepper -- slivered
1 tablespoon oil
1/2 cup warm water
4 tablespoons peanut butter
2 diced tomatoes
1 1/2 cups tomato juice
1/2 teaspoon oregano
peanuts -- coarsely chopped
Cook spaghetti. Drain.
While spaghetti cooks, saute onion and pepper in oil for about 5 minutes until wilted.
Stir water gradually into peanut butter until smooth and add to pan with tomatoes, tomato juice, and oregano.
Bring to a boil, stirring occasionally to make a smooth sauce.

Spoon hot sauce over pasta and top with chopped peanuts.

Answer 5

PEANUT BUTTER PASTA
1 lb. vermicelli pasta
4 tbsp. crunchy peanut butter
4 tbsp. olive oil
2 garlic cloves, crushed
Prepare vermicelli according to package directions. Drain. In large pot saute olive oil and garlic. Do not brown. Turn off heat. Add peanut butter and mix well. Add vermicelli to mixture and mix well.

Answer 6

did you watch iron chef america last night? i did! they dont give out their recipes but it was something like flour an egg, peanut butter. make a well with the flour and the egg a little water, stir with a fork. start to add peanut butter, and begin to kneed. hope this helps!=]

Answer 7

(L)
PEANUT BUTTER PASTA

1 lb. vermicelli pasta
4 tbsp. crunchy peanut butter
4 tbsp. olive oil
2 garlic cloves, crushed

Prepare vermicelli according to package directions. Drain. In large pot saute olive oil and garlic. Do not brown. Turn off heat. Add peanut butter and mix well. Add vermicelli to mixture and mix well.

Answer 8

Ok ewww nope not putting that in to my stomach sounds disgusting.. that just ruined peanut butter and pasta. Ewwww

Answer 9

OOOOO....NO! Are you really serious?!?!

I'm a cook and all, lots of dishes, pasta mostly, but P-Nut Butter?

I'm going to mark this, cause I wanna see what other's will put down.

EWWWWW, but hey if the Recipes look good enough, I'll give it a shot, I'll try almost anything once

Answer 10

Never heard of it but here goes. Boil some pasta, drain, stir in peanut and blend.

Answer 11

ew