This is the fifth and final recipe in the contest and I would love for you to enter to win great prizes as well as casting your vote for ME by going to heb.com/meals and pinning my 5 recipes!
My featured ingredient this week was Peter Pan's Creamy Peanut Butter. Who doesn't love experimenting with peanut butter? I think most foods can be made better with a little peanut butter :) And this week if you purchase Peter Pan Peanut Butter you get some grape jelly for FREE when you shop at H-E-B!
I hope the title alone was enough to make your mouth start watering and to make you want to whip this up ASAP! This is a very family friendly meal since every kid I know loves peanut butter and you can sneak as many vegetables as you want into this one dish meal!
Thai Peanut Butter Noodles
The Apron Gal
8 ounces rice noodles
1/3 cup Peter Pan Creamy Peanut Butter
2 tablespoons soy sauce
3 teaspoons rice vinegar
*1/2 teaspoon chili oil or red pepper flakes
1/3 cup water
PAM cooking spray
1 bell pepper (any color), sliced thinly
1 cup carrots, shredded
Green onions and cilantro for garnish
Boil a pot of water. Once boiling, remove from heat, and add rice noodles. Let sit in water in pot for 6 minutes before draining and rinsing in cold water. (Noodles will still be somewhat firm but will continue softening while stir frying).
While the noodles cook, prepare the sauce. Vigorously whisk peanut butter, soy sauce, rice vinegar, chili oil, and water until smooth (add more water if necessary). Spray a skillet with PAM and heat a skillet to medium high heat. Add noodles, sauce, and bell pepper and cook for 3-4 minutes until warmed and incorporated, tossing gently.
Toss peanut butter noodles with raw carrots and garnish with chopped cilantro and green onions.
Cook's note: It isn't very much heat but use less chili oil or red pepper flakes if you are worried about sensitive little ones.
Disclosure: I have received compensation, H-E-B promotional items and ConAgra products from H-E-B and ConAgra Foods for participating in this contest.