What's For Dinner: Peanut Noodle Stir Fry

I can confirm that, while eating PB2 straight-up as peanut butter is not enjoyable (to me, anyway), it does work wonderfully in a peanut sauce. Tonight's dinner was one of those throw-a-bunch-of-things-together-and-hope-it-works kind of meals. Luckily, it did work. This dish included a (frozen) veggie blend (with carrots, broccoli, and water chestnuts), a scrambled egg, dry-fried tofu (cooked chicken for D), and rice noodles, all topped with a peanut sauce (recipe below).

Peanut Sauce (printer-friendly version)
makes enough for 2 servings

4 tablespoons PB2
2 tablespoons water
1 tablespoon sesame oil
1 tablespoon white wine vinegar
2 tablespoons tamari (or soy) sauce
1 tablespoon brown sugar
1 teaspoon red pepper flakes

1. Mix together the PB2 powder and water until smooth.
2. Stir in the sesame oil, tamari sauce, and brown sugar.
3. Stir in the red pepper flakes (use more or less, depending on your favored spice level).
4. Add the sauce into the stir fry once everything is cooked and let simmer for one or two minutes; reserve some sauce to drizzle over the top of the completed dish.

What I'm Trying: PB2

 OK, so in my "less processed life," my preferred type of peanut butter involves unsalted dry-roasted peanuts and my Vitamix. But, I've read about PB2 on a number of blogs, and given that I do indeed have a love for peanut butter, but not-as-much love for its fat content, I decided to give this powdered peanut butter product a try.

First, let's take a look at the nutrition facts. A two-tablespoon serving of reconstituted PB2 has 45 calories (13 calories from fat), 1.5 grams of total fat (0 grams of saturated fat), 94 mg of sodium, 5 grams of carbohydrates, and 5 grams of protein. In comparison, a similar serving of typical natural peanut butter has about 180 calories and 16 grams of fat.

To make one serving of PB2, you add one tablespoon of water to two tablespoons of the peanut powder, and stir to combine.

But, here's the real question: How does it taste? Honestly, not so good. It had a really salty (and kind of "off" flavor) to me, though the end note (what is this, a glass of wine?) did taste peanut buttery(ish). I had to slather the rice cake above with an additional layer of raspberry jam to make it a palatable snack. I don't think PB2 will be a common substitution for straight-up peanut butter in our household. However, I could see myself using it to make peanut sauces or in baking where I want a peanut butter flavor without all the fat. I purchased my PB2 from Amazon, and it came in a two-pack with a chocolate peanut butter powder, so I'll have to give that one a whirl and see if it's any better.