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Paleo AIP Asian “Peanut Butter” Sauce & Noodles is made with incredibly delicious Tiger Nut Butter. This rich and complexly flavored ingredient is until now under-celebrated. It is nothing short of …. yes, incredibly delicious! So nuanced in flavor and more special than even peanut butter, enjoy this healthy spread in the world’s most delicious sauce!

Asian “Peanut Butter” Sauce made with tiger nut butter is not only Paleo and AIP but great for anyone looking for their new favorite nut butter recipe (that’s actually nut-free, whether you need it to be or not). Gluten-free, Vegan, Whole30 and more.

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Ingredients in Paleo AIP Asian “Peanut Butter” Sauce & Noodles

noodles: grain-free *veggie noodles (for Whole30), or rice noodles for Gluten-free, or specifically use cassava noodles for Paleo and AIP (if preferred over veggie noodles; cassava noodles are pictured above)
fresh garlic
ginger root
olive oil, or avocado oil
tiger nut butter, creamy (this brand)
coconut aminos
apple cider vinegar, or rice vinegar for Gluten-free
maple syrup (or date paste for Whole30)
sea salt
scallions and sesame seeds (not for AIP) for optional garnishes

Optional: Fresh asparagus

*For the Whole30 version of this recipe, use your favorite veggie noodles: zoodles, daikon noodles or cabbage noodles.

And if you wish to eat with meat, for non-Vegan, I like to cook chicken on the side, or use leftover. The meat prep of this meal can be really easy and fast, using the sheet pan method here, or leftovers, because the sauce does all the heavy lifting for this recipe!

How to make Asian “Peanut Butter” Sauce & Noodles (with tiger nut butter)

Bring a large pot of water (and optional sea salt) to a boil. Cook noodles of choice according to package instructions. If you wish to serve noodles with optional asparagus as well: Add it in the final 2 minutes of the pasta cooking. Then strain with pasta and proceed as usual, plating them together.
While noodles cook: Heat dry sauté pan over medium-high heat until hot, but not smoking. Reduce heat to low, and add oil, rotating the pan to cover. Add garlic.
Sauté over low heat for about 2 minutes or until golden brown. Add in the coconut aminos and grated ginger, and de-glaze the pan of any stuck garlic briefly, 1 minute.
Remove from heat, and add in all remaining sauce ingredients. Whisk together patiently (this can take a full 5 minutes, work slowly to incorporate) until smooth.
Do not stir sauce into pasta. To serve, plate pasta, optional parboiled or steamed asparagus and *optional meat of choice. Pour sauce in a small pond over the center, and use the back of a spoon to spread it out a bit. Garnish if desired with green onions and/or sesame seeds (not for AIP).

*Optional: Top with sliced chicken if you made the baked Meal Prep Sheet Pan Chicken option or similar.

Print Recipe

5 from 15 votes

Paleo AIP "Peanut Butter" Sauce & Noodles (Gluten-free, Vegan, Whole30)

Paleo AIP Asian "Peanut Butter" Sauce & Noodles is made with incredibly delicious Tiger Nut Butter. This rich and complexly flavored ingredient is until now under-celebrated. It is nothing short of .... yes, incredibly delicious! So nuanced in flavor and more special than even peanut butter, enjoy this healthy spread in the world's most delicious sauce!

Prep Time15

Cook Time15

Total Time30

Course: DInner, Main Course

Cuisine: American, Asian, Thai

Keyword: aip, gluten-free, noodles, paleo, peanut butter, sauce, tiger nut butter, vegan, whole30

Servings: servings

Calories: 640kcal

Author: Megan

Cost: $12 (or more, depending on protein)

Equipment

pasta pot
saute pan

Ingredients

16 ounces noodles grain-free or gluten-free, as preferred: rice noodles for Gluten-free, or use specifically cassava noodles for Paleo, AIP/ veggie noodles for Whole30
2 Tablespoons olive oil or avocado oil, divided
3 large cloves garlic minced or crushed (If crushed, use more caution to sauté over low heat, and do not allow to burn.)
⅓ cup coconut aminos
2 Tablespoons ginger root fresh grated
⅓ + ¼ cup hot water divided, plus more as needed
⅔ cup tiger nut butter (<-- this brand), creamy
1 Tablespoon apple cider vinegar or rice vinegar for Gluten-free
1 Tablespoon maple syrup or use 2 Tablespoons date paste for Whole30
1 teaspoon sea salt optional: Add it to the pasta water for best flavor
scallions and sesame seeds for optional garnishes

Optional

1 bunch asparagus fresh, chopped into 2" sections, woodsy bottoms discarded
1 to 3 pounds chicken thighs or leftover chicken or other protein of choice (see Notes section below)

Instructions

Bring a large pot of water (and optional sea salt) to a boil. Cook noodles of choice according to package instructions. If you wish to serve noodles with optional asparagus as well: Add it in the final 2 minutes of the pasta cooking. Then strain with pasta and proceed as usual, plating them together.
Heat dry sauté pan over medium-high heat until hot, but not smoking. Reduce heat to low, and add oil, rotating the pan to cover. Add garlic.
Sauté over low heat for about 2 minutes or until golden brown. Add in the coconut aminos and grated ginger, and de-glaze the pan of any stuck garlic briefly, 1 minute.
Remove from heat, and add in all remaining sauce ingredients, starting with the ⅓ cup of hot water. Whisk together patiently (this can take a full 5 minutes, work slowly to incorporate) until smooth, adding ¼ cup water when the ⅓ cup is mostly mixed in but you need more water. Then, as needed, add another 2 Tablespoons to ¼ cup to reach your desired consistency. The sauce is excellent thicker or thinner. (I usually serve it thicker the first time, and then if I have leftovers that I've kept warm or the next day, I'll add in the extra water while whisking for serving or reheating.)
Do not stir sauce into pasta. To serve, plate pasta, optional parboiled or steamed asparagus and *optional meat of choice. Pour sauce in a small pond over the center, and use the back of a spoon to spread it out a bit. Garnish if desired with green onions and/or sesame seeds.
Optional: Top with sliced chicken if you made the baked Meal Prep Sheet Pan Chicken option or similar.

Notes

What meat to serve with this noodle dish

Meal Prep Sheet Pan Chicken Thighs are a great option. They're almost no work and bake while you make the rest of dinner. Then, to serve, simply slice the thighs, and either toss with the noodles, or serve over the top of the sauce, which looks attractive and tempting.

Or: Use leftover shredded or chopped chicken, warmed gently with the hot noodles, or cook up fresh sautéed chicken, sliced to serve, or use any other meat that appeals to you.

Nutrition

Paleo AIP Asian “Peanut Butter” Sauce & Noodles (made with Tiger Nut Butter, Gluten-free, Incredible!)

Ingredients in Paleo AIP Asian “Peanut Butter” Sauce & Noodles

How to make Asian “Peanut Butter” Sauce & Noodles (with tiger nut butter)