Peanut Chili Noodles

This week was my pasta week because for some reason I just could not get enough. Carbohydrates tend to get a bad reputation, but if it is not processed carbs then it is a healthy option, in moderation, to eat.  The key is to stick to whole wheat pasta and pass on the white pastas, which have been bleached, among other things.  Eat reasonable portions, such as 2 oz dry or 8 oz cooked pasta. Balance your pasta with vegetables and you have a satisfying meal. This dish is so satisfying that I scraped the plate once I had gobbled it up. The flavors of peanut butter and spicy chili combined make a fabulous dish of restaurant quality.


1/3 cup smooth natural peanut butter*
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh garlic
1 1/2 teaspoons chile-garlic sauce
1 teaspoon minced fresh ginger
3 tablespoons brown sugar
2 teaspoons chili pepper flakes
8 ounces dry wheat angel hair pasta
1 12-ounce bag fresh vegetable medley, such as carrots, broccoli, snow peas


  • Put a large pot of water on to boil.
  • Whisk peanut butter, soy sauce, garlic, chile-garlic sauce, ginger, brown sugar, and chili pepper flakes in a small sauce pan.
  • Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the hot cooking liquid. Whisk the reserved cooking liquid into the peanut sauce.
  • Cook the peanut sauce on medium high till it boils, then reduce to low and simmer for 3 minutes, stirring occasionally.
  • Place drained pasta and vegetables in a large bowl. Add the sauce and toss well to coat.

*Do not use peanut butter made with partially hydrogenated oil, whole hydrogenated oil, or palm oil.  These items are very bad for you. If you see these ingredients move on to the next brand (or as Jay-Z says ‘On to the Next One!’)

Servings:  4 servings.
Calories: About 300 per serving.

Original recipe cited from