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!
Servings 6 servings
Calories 640kcal
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.)
- 1/3 cup coconut aminos
- 2 Tablespoons ginger root fresh grated
- 1/3 + 1/4 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 1/3 cup of hot water. Whisk together patiently (this can take a full 5 minutes, work slowly to incorporate) until smooth, adding 1/4 cup water when the 1/3 cup is mostly mixed in but you need more water. Then, as needed, add another 2 Tablespoons to 1/4 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
Calories: 640kcal | Carbohydrates: 82g | Protein: 25g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 404mg | Potassium: 493mg | Fiber: 9g | Sugar: 6g | Vitamin A: 626IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 3mg