Nutrition per serving may change if servings are adjusted.
3 tablespoons powdered peanut butter (such as PB2®)
2 tablespoons water
3 tablespoons light coconut milk
1 tablespoon lime juice
2 teaspoons reduced-sodium soy sauce
¼ teaspoon sriracha sauce
1 ounce whole grain spaghetti, broken in half, cooked, drained
½ cup snow pea pods, trimmed and halved crosswise
⅓ cup chopped cooked chicken breast
¼ cup bite-size pieces red sweet pepper
1 teaspoon snipped fresh cilantro
1 tablespoon sliced green onion
1 tablespoon chopped unsalted peanuts
In a medium bowl stir together powdered peanut butter and the water. Stir in coconut milk, lime juice, soy sauce, and sriracha sauce until smooth. Add cooked spaghetti, snow pea pods, chicken, red pepper, and cilantro; toss to coat. Transfer to a storage container; sprinkle with green onion. Place peanuts in a small storage container. Cover and chill overnight.
Just before serving, sprinkle salad with peanuts.
Tip: You can substitute 2 Tbsp. whipped peanut butter for the powdered peanut butter and reduce the water to 1 Tbsp.
Make Ahead Tip: To tote, prepare through Step 1. Pack containers in an insulated bag with ice packs. Sprinkle peanuts on salad just before serving.
I made these for my lunches for a whole week. I tripled the ingredients to make enough. The sauce is great! The combination of peanut butter, chicken, and crunchy pea pods is great! I would definitely made this again!