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“I found this recipe on the Bell Plantation website (they make PB2 powdered peanut butter). This is a delicious way to have a typically high fat thai peanut noodles, without all the fat or calories. This is also delicious with cooked chicken or shrimp.”

Ingredients Nutrition

  • Sauce
  • 12 cup low fat, low sodium chicken broth
  • 13 cup pb 2 powdered peanut butter
  • 3 tablespoons light teriyaki sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 18-14 teaspoon red pepper
  • Noodles
  • 6 cups whole wheat spaghetti, cooked
  • 34 cup green onion (chopped)
  • 1 12 cups carrots (grated)
  • 1 12 cups broccoli (floweret's,cut into thin slices)
  • 1 cup snow peas
  • 12 cup thinly sliced red cabbage
  • 4 tablespoons dry roasted peanuts, chopped


  1. In a large bowl, mix chicken broth, PB2, teriyaki sauce, brown sugar, lime juice, garlic powder and red pepper.
  2. Place cooked noodles in the bowl with sauce and toss to coat noodles. Remove noodles from bowl and place in a covered, oven safe dish in a warm oven. Reserve sauce.
  3. Pour remaining sauce, into a large skillet.
  4. In the sauce, stir fry the onions, carrots, broccoli and snow peas for 1 to 2 minutes.
  5. Add the red cabbage and stir fry another 1 to 2 minutes until vegetables are slightly tender.
  6. Add vegetables and sauce to noodles and mix.
  7. Garnish each serving with chopped peanuts.

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