Ingredients with Measurements:
- 1 package of butterfly pasta (16 oz)
- 1/2 cup of creamy peanut butter
- 1/4 cup of soy sauce
- 1/4 cup of honey
- 2 tablespoons of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 2 garlic cloves, minced
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped roasted peanuts
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making peanut sauce
- Whisk or fork for mixing sauce
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil and cook the butterfly pasta according to package instructions until al dente. Drain and set aside.
2. In a medium saucepan, combine the peanut butter, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes. Whisk together over low heat until smooth and heated through.
3. Add the chopped scallions and cilantro to the peanut sauce and stir to combine.
4. Pour the peanut sauce over the cooked butterfly pasta and toss to coat evenly.
5. Serve the Butterflies with Peanut Sauce hot, garnished with chopped roasted peanuts.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Peanut sauce: low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 22g
- Carbohydrates: 70g
- Protein: 20g
- Fiber: 6g
- Sugar: 20g
Substitutions for ingredients:
- Almond butter or sunflower seed butter can be used instead of peanut butter.
- Tamari or coconut aminos can be used instead of soy sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Apple cider vinegar or white wine vinegar can be used instead of rice vinegar.
- Olive oil or avocado oil can be used instead of sesame oil.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Add sliced bell peppers, carrots, or snow peas for extra vegetables.
- Use spaghetti or linguine instead of butterfly pasta.
Tips and tricks:
- Reserve some of the pasta cooking water to thin out the sauce if it becomes too thick.
- Toast the chopped peanuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Make the peanut sauce ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Butterflies with Peanut Sauce in a large pasta bowl or individual bowls.
- Garnish with extra chopped scallions and cilantro.
Garnishes:
- Chopped roasted peanuts
- Chopped scallions
- Chopped cilantro
Pairings:
- Serve with a side of steamed broccoli or green beans.
- Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed broccoli
- Green beans
- Roasted sweet potatoes
Troubleshooting advice:
- If the peanut sauce is too thick, add a splash of pasta cooking water to thin it out.
- If the pasta is too dry, add more peanut sauce or a drizzle of olive oil.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
- Peanut sauce is a common ingredient in Southeast Asian cuisine, particularly in Thai and Indonesian dishes.
Flavor profiles:
- Creamy and nutty peanut sauce with a hint of sweetness and tanginess from soy sauce and rice vinegar.
- Tender and delicate butterfly pasta.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Serve as a side dish for a potluck or party.
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Region: Thai