This 30-Minute Ree Drummond Dinner Is "Better Than a Restaurant"

I am always down for a peanut-and-noodle situation. I know the combo can be polarizing; the naysayers might say, "Ooh, that's a lot of peanut butter," but I'm the captain of the cheer squad of this flavor fusion. For me, nothing beats the symphony of creamy peanut sauce, chewy pasta, and crunchy veggies, brought to life with zippy soy sauce and lime juice.

Bonus: The pasta is the only thing you have to cook in most peanut butter noodle recipes. Not that I needed the long strands to ferry peanut butter from the jar to my mouth (for proof, please see the Dolly Parton, Joanna Gaines, and Ree Drummond's peanut butter pies I love with all my heart), but in the spirit of main entrée energy, let me introduce Ree's Peanut Noodles.

Why I Love Ree Drummond's Peanut Noodles

Rescuing all of us from really-don't-feel-like-cooking purgatory, all you have to do is boil the pasta, whisk the sauce, toss it all together, and everyone's happy in a half hour.

But don't just take my word for it. "It's better than a restaurant," read my neighbor's text. "This is like, my favorite version, ever." I'm taking that as a "five stars; would recommend" review and filing this recipe under "Weeknight meals to save me from starring in a hangry true crime documentary."

How to Make This Easy Recipe

This dish comes together quickly. First, bring a large pot of salted water to a boil. Add the linguine and cook to the shortest time recommended on the package. Reserve a cup of pasta water and drain.

Meanwhile, make the sauce. In a large bowl, whisk peanut butter, soy sauce, honey, rice vinegar, fresh lime juice, minced garlic, hot sauce, sesame oil, and some of the reserved pasta water until smooth. Toss in the linguine, veggie slaw, green onions, and edamame. Top each of the servings with more green onions and chopped roasted peanuts (I used Tennessee Peanut Company Nashville Sweet & Hot, which added a nice bit of heat).

Feel free to beef up your bowl with shredded rotisserie chicken or your favorite protein. For a slightly different flavor that still has all of the creaminess, you can skip the peanut butter and opt for tahini, or almond or sunflower seed butter.

Abiding by the rules of leftover fridge pizza, peanut noodles are even better the next day (chilled, of course), after the sauce has had time to get cozy with the noodles. That is, if you have any leftovers in the first place. [Heart hands emoji] PB4EVR.