Peanut Butter Pasta Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta
- Water (salt water)
- 4 tablespoon peanut butter, creamy
- 2 tablespoon peanut butter, crunchy
- 150 ml vegetable stock
- 2 tablespoon vinegar (red wine vinegar)
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil or chilli oil or olive oil
- 2 tablespoon sugar, brown
- 3 clove (s) garlic, pressed
- 0.5 teaspoon ½ ginger, grated
- 0.5 ½ cup pepper (s), pickled, cut into cubes
- 0.5 ½ cup spring onion (s), cut into strips
- chicken or turkey or
- Shrimp
- possibly peanuts for garnish
- possibly coriander greens for garnish
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet and rinse with cold water. In the meantime, put the peanut butter, vegetable stock, vinegar, oil, soy sauce, sugar, garlic and ginger in a saucepan and heat over low heat until the sauce is creamy. Season to taste with salt and pepper.
- Put the pasta, peppers (I always take the pickles out of the jar) and spring onions in a bowl. Pour the sauce over it and mix everything well. If you like, you can now add fried shrimp, meat or other vegetables, depending on your taste. Let your imagination run wild.
- Then let it steep in the fridge (I always do it overnight, because on the 2nd day it tastes even better). Important: Take out of the refrigerator at least 30 minutes before serving so that the peanut butter becomes soft again.
- Peanuts and coriander are ideal for garnishing. We prefer to eat fish with the pasta salad.
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