PB2 Thai Noodles

pb2 thai noodles
Bell Plantation
  • Yield: 8 servings

This flavorful Thai noodle dish slashes excess calories by substituting powdered peanut for standard peanut butter


2teaspoons fresh ginger, minced
2cloves garlic, minced
1cup chicken broth
8tablespoons PB2
4tablespoons water
1/4cup soy sauce
1teaspoon Dynasty Szechwan chili sauce
1teaspoon sesame oil
1tablespoon brown sugar
1pound thin spaghetti noodles
2medium meium carrots
1 sweet red bell pepper
8 green onions


  1. For Sauce: Mix PB2 with water. Blend and set aside.
  2.  Cook thin spaghetti noodles in boiling salted water until al dente. Set aside.
  3.  Peel and cut carrots into very thin strips. Seed and cut red pepper into thin strips. Clean and cut onions into thin rounds.
  4.  Heat large non-stick skillet that has been sprayed with non-stick cooking spray until hot. Add vegetables and stir-fry until crisp/tender.
  5.  Add noodles, sauce and stir until heated through.

Recipe courtesy of Bell Plantation