Peanut Sauce: Reinvented

My love affair with peanut butter began at an early age, and I have become extremely picky over the years as to the brand, texture and taste of it. So much so that when I started Weight Watchers again I knew that I needed to find an alternative to my Jiff Peanut Butter. I tried different varieties of peanut butter and I found one alternative that has 85% less fat calories! And much to my surprise, it is great to cook with!

PB2 is powdered peanut butter made by Bell Plantation. If you choose to use it strictly as a peanut butter, you can add water to it until you have reached your desired consistency. Bell Plantation has great recipe ideas on its website, including PB2 Thai Dipping Sauce

Thai Peanut Noodles with Baby Bok Choy

Ingredients

7 oz medium-width rice noodles

2 baby bok choy heads (If you are unable to find baby bok choy, regular bok choy will work)

2 green onions, sliced

1 tsp sesame seeds

Sauce:

6 tbsp PB2

3 tbsp reduced- sodium soy sauce (I prefer Kikkoman)

3 tbsp water

1/2 tsp garlic powder

1/2 tsp ground black pepper

1/2 tsp chili sauce (I prefer Samba Olek, but Suracha would would great)

3 tsp sugar

1/2 tsp sesame oil

Boil water in a medium sauce pan. Once water is boiling, turn off heat and add rice noodles. Place baby bok choy in a microwave-save bowl with 1/4 water. Cover bowl with lid or plastic wrap. Cook in Microwave for 3 minutes or until tender.

To make peanut sauce whisk together ingredients and set aside.

Once noodles are tender strain and add to peanut sauce. Mix to combine. Server with bok choy and garnish with sesame seeds & green onion.

Serves 2

Thai Peanut Noodles with Sautéed Vegetables

Ingredients:

7 oz medium-width rice noodles

2 baby bok choy heads, quartered (If you are unable to find baby bok choy, regular bok choy will work)

1 cup sliced button mushrooms

1 green bell pepper, cut into chunks

1 roma tomato, cut into chunks

2 tbsp low- sodium chicken broth or water

Sauce:

10 tbsp PB2

6 tbsp reduced- sodium soy sauce (I prefer Kikkoman)

3 tbsp rice vinegar

1/2 tsp garlic powder

1/2 tsp ground black pepper

1 tsp chili sauce (I prefer Samba Olek, but Suracha would would great)

3 tsp sugar

1/2 tsp sesame oil

Boil water in a medium sauce pan. Once water is boiling, turn off heat and add rice noodles. While water is boiling, sauté vegetables in medium-sized skillet with 2 tbsp reduced-sodium chicken broth or water until tender. Add peanut sauce and stir until combined. Add cooked rice noodles to vegetables and sauce and todd to coat.

Serves 4