It's Not Called Toddler Weight...

If your baby's first birthday has come and gone, but the weight hasn't - you've come to the right place.

Tuesday, January 28, 2014

Recipe: Noodles and Peanut Sauce - THM S


The other day, my mom and I were talking about food (as we often do) and we both suddenly remembered a favorite dish at a restaurant that no longer is open. It was a Chinese food restaurant and we went there all the time.  Specifically, we loved the cold noodles with peanut sauce. They were so good! 

Now that I'm on my Trim Healthy Mama lifestyle, I was determined to make this one day again using on-plan ingredients. 

Well, that "one day" was this past weekend.  I found this recipe and pinned it on Pinterest and used that as my guidance and just adapted it to my current dietary needs for THM.

So, really quick a little note about the use of Dream fields pasta - you can only retain the low glycemic impact of the carbs if you cook it according to the box AND you can never reheat it. Otherwise, it turns into regular pasta and the whole point of using it is gone. To be safe I always under cook mine to be extra safe :)  And, the great news about this recipe is you can eat these again the next day as cold noodles!  So go ahead and make a double recipe and have lunch for the next day!

Onto the recipe!  Again, this is not my recipe but I've adapted it for Trim Healthy Mama.  

This recipe would be an S - Satisfying dish.

Dreamfields pasta - make as many servings of this as you need for your meal
1/2 Cup natural creamy peanut butter 
1-3 TBSP Braggs Liquid Aminos (you can also use soy sauce if you'd like)
1-2 packets of Truvia or on-plan sweetener of choice
2-3 cloves of garlic 
1-2 TSP of lime juice
1/2 TSP of red pepper flakes or more to your taste plus extra for topping
1/2 cup water 
1-2 TBSP of chopped peanuts to garnish 
Veggies - Note:  Add any veggies you have laying around. Tonight I only had carrots and green pepper in the house since this recipe was a last minute choice to make it - but green scallions, mushrooms or broccoli would be wonderful additions for next time! 

1. Cook pasta per directions.
2. In blender or food processor combine all ingredients except water and the peanuts for topping and extra red pepper flakes. As you blend, slowly add water as it mixes or else it clumps a bit.
3. Steam or lightly sautée the veggie you'd like to use - I just sliced the carrots and pepper thin and left them raw for this recipe.
4. Drain pasta and scoop in mixed sauce and add veggies back into the pasta pot and mix and re-heat if desired.
5. Serve and garnish with peanuts, red pepper flakes and enjoy.

My THM-approved ingredients I chose to use for this recipe.
The only veggies I had - limit carrots for S meals!
Mixing it all up in the pot.
All the ingredients into the food processor.
Voila!  Dinner is served.  

It was sweet, crunchy, spicy and just delicious peanut-buttery goodness.  Yum! Oh yes,
I'm sooo making this again.

I'm also linked up at Gwen's Nest for THM Tuesday's!


  1. Just made this for lunch and it was DELICIOUS. I left out the pepper flakes because I tasted it before adding them and decided I loved it just how it was. I put it over spaghetti squash. Thanks for a great recipe!

    1. Thanks for shopping by to let me know! Glad you liked it!

  2. Would this work with the konjac noodles ?

  3. Hi lisarec! I'm sure it would but I personally haven't tried it. Let me know!