If you love Peanut Butter, you'll love this! I have been playing with this recipe to make it relatively low fat and high protein. Two things that have really worked:
I decided to use half real natural peanut butter and half PB2. That will cut about 45 g of fat out of the recipe.
Instead of using rice noodles or regular fettucini, I used black bean spaghetti which has 25g of protein vs 1 or 2 for regular pasta.
8 oz black bean spaghetti (or pasta of your choice)
1 1/2 c chopped red pepper
1 1/2 c chopped purple cabbage
1 1/2 c matchstick carrots
1 1/2 c frozen shelled edamame
1/2 c chopped cilantro
Juice of 1 lime
1/2 c lite soy sauce
1/3 c natural peanut butter
1/3 c PB2
2 Tbs rice wine vinegar
1 Tbs brown sugar
1/2 tsp sesame oil
1/4 tsp garlic powder, ground ginger and cayenne
20-30 large shrimp cooked in a pan with a little olive oil spray (optional)
Cook pasta according to the directions
Make Peanut Sauce
Put 1 serving pasta in a bowl, add about 1/4 c each of the vegetables, add shrimp if using.
Use about 1/3 c sauce for each bowl.