Peanut Butter Noodles
- 12 oz Tinkyada spaghetti pasta cooked
- 1/3 cup peanut butter
- 1/3 cup water
- 3 tbsp soy sauce low sodium, NO SODIUM BENZOATE
- 2 tbsp lime juice fresh squeezed, no added sugar or preservatives
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp ginger powder
- 1 tsp agave nectar
- 1/2 tsp crushed red pepper flakes optional
- Prepare the Tinkyada noodles according to the instructions on the package.
- In a saucepan over low heat, whisk together all the remaining ingredients and heat through, about 3 minutes. Add noodles and gently toss.