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Spaghetti With Peanut Butter Sauce
SUBMITTED BY:
Holly
PHOTO BY:
MOLLE888
"A quick, spicy meal."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup creamy peanut butter
1/3 cup hot water
1 tablespoon light soy sauce
1 clove crushed garlic
1/3 cup heavy whipping cream
1 teaspoon sesame oil
1 dash chili sauce
12 ounces spaghetti
3 teaspoons chopped fresh cilantro
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DIRECTIONS
Place the peanut butter in a small glass, and add the hot water; stir with a fork until smooth. Mix in soy sauce, garlic, cream, sesame oil, chili sauce until smooth. Set aside.
Cook pasta in a large pot of boiling water until done. Drain well.
Place the drained pasta in a bowl. Stir the reserved peanut butter mixture together again; add to the cooked pasta. Toss all together, and garnish with cilantro.
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REVIEWS
Reviewed on Jan. 16, 2004 by LitleLisa1
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LitleLisa1
Jan. 16, 2004
A few additions added a LOT of flavor to this recipe: 1 tbsp lemon juice, 1/2 - 1 tbsp finely chopped fresh ginger, 1 tsp+ each of cayenne pepper and chili powder to replace the chili sauce, and chunky peanut butter for crunch. I also used fat-free half-and-half to replace the cream (milk works well, too) because there's enough fat in the peanut butter. The half-and-half keeps it creamy. I let the sauce sit for about an hour and it was great served with a stirfry of broccoli, carrots, and red pepper over noodles.
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9 users found this review helpful
A few additions added a LOT of flavor to this recipe: 1 tbsp lemon juice, 1/2 - 1 tbsp finely...
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Reviewed on Jan. 6, 2004 by
DREGINEK
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DREGINEK
Jan. 6, 2004
Outstanding! The leftovers were even better as the flavors "soaked" into the noodles! My boyfriend didn't like this (the PB was just too much for him BUT...perhaps if I had fed him the leftovers, he might have changed his mind? ;)) A couple changes: First, I used 1/2c HOT chicken broth instead of the water and used only 8oz spaghetti noodles so that it wouldn't be "dry." Second, right before the noodles were done, I tossed in a head of chopped broccoli into the water so that they would cook. Finally, I fried up 2 chicken breasts in a little butter and chicken broth - cut them in chunks and placed them atop the pasta. The broccoli gave this color (and I love my veggies) the chicken added some substance and the noodles tasted - well - just darn good! I would have liked this a little spicier but I can play around with that more the next SEVERAL times I make this! Thanks a bunch Holly!
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9 users found this review helpful
Outstanding! The leftovers were even better as the flavors "soaked" into the noodles! My...
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Reviewed on Oct. 26, 2003 by AUBERS
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AUBERS
Oct. 26, 2003
This was pretty good, although I may have used too much pasta to the amount of sauce I had because it came out really dry and a little bland. Don't overdo it on the pasta!
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6 users found this review helpful
This was pretty good, although I may have used too much pasta to the amount of sauce I had...
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Reviewed on Oct. 16, 2005 by R. Fang
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R. Fang
Oct. 16, 2005
This was a delicious recipe! I modified it slightly, but used the same measurements. Sticking with traditional Thai cooking, I replaced the heavy cream with coconut milk. I also added a dash of fish sauce. I replaced the chili sauce with 1 tsp dried red pepper flakes. I used dark soy just because it has a deeper flavor. I also replaced hot water with chicken stock. You can always add more stock to thin the sauce. For the garnish, I used scallions and crushed peanuts.
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5 users found this review helpful
This was a delicious recipe! I modified it slightly, but used the same measurements. ...
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Reviewed on Mar. 14, 2005 by
CIMMY
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CIMMY
Mar. 14, 2005
Nice flavor, to make it a more harty meal I topped it with Tyson ready grilled chicken breast strips, diced roma tomtaoes, sliced green onoin, chopped honey roasted peanuts and used about 1/2 bunch of chopped cilanto (we love it). I also used penne.
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4 users found this review helpful
Nice flavor, to make it a more harty meal I topped it with Tyson ready grilled chicken breast...
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Reviewed on Jul. 14, 2003 by
Mollycurls77
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Mollycurls77
Jul. 14, 2003
I used this as a sort of template to build on. I used extra garlic and soy sauce, used a thai chili paste in place of the chili sauce and also added a few drops of thai fish sauce. When I added the peanut mixture to the spaghetti, I found the taste to be too sticky, so I then added some chicken broth to thin it a bit...then voila I had a perfect pasta dish!
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4 users found this review helpful
I used this as a sort of template to build on. I used extra garlic and soy sauce, used a thai...
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Reviewed on Jan. 6, 2004 by Buttercup
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Buttercup
Jan. 6, 2004
I use unsalted, unsweetened peanut butter and add brown sugar to taste. I also use half and half instead of cream to cut down on the calories. I throw in about 2 teaspoons of fresh ginger and a dash of cinnamon. This makes for a sweeter sauce with great savory undertones. My boyfriend begs me to make this dish!
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3 users found this review helpful
I use unsalted, unsweetened peanut butter and add brown sugar to taste. I also use half and...
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Reviewed on Jan. 3, 2006 by Pichoux
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Pichoux
Jan. 3, 2006
Yummy recipe! I followed the example of other reviewers and used coconut milk instead of cream and stock instead of water. I also added 1 tablespoon of lemon juice, a few dashes of fish sauce, 2 teaspoons of sambal oelek, and 1 teaspoon of crushed ginger. I stir fried some pork strips, onion, red pepper strips, sliced carrot, and broccoli and added that to the spaghetti and sauce. It had a nice mild heat to it and a wonderful peanut taste!
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2 users found this review helpful
Yummy recipe! I followed the example of other reviewers and used coconut milk instead of...
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Reviewed on Feb. 28, 2005 by
MINALEWIS
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MINALEWIS
Feb. 28, 2005
Sometimes Different is good! This was not a big hit with my kids...but the hubby loved it.
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2 users found this review helpful
Sometimes Different is good! This was not a big hit with my kids...but the hubby loved it.
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Reviewed on Jan. 12, 2005 by HETHRA
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HETHRA
Jan. 12, 2005
I followed suggestions made by LitleLisa1 and DREGINEK and the results pleasantly surprised me. I used: 1/2 cup hot chicken broth instead of water, dark soy sauce, about a tsp of Cayenne pepper instead of chili sauce (and a few pinches of red pepper flakes), a few dashes of Thai Fish Sauce, a tiny dash of Dashi-no-moto, a dash of cinnamon, 1 tbsp. lemon juice (I consider this ingredient necessary), and had no cilantro though will use it next time. Also I used a mini food processor to roughly chop the peanuts for garnish. I had heavy cream on hand but next time I will definitely use either half&half or milk as the heavy cream was very heavy. And with regular peanut butter the sauce definitely has enough fat! ALSO I Pan-fried/sauteed Haddock loins in some peanut oil and a little of the peanut sauce, and then added some fresh broccoli florets and chopped carrot and let them simmer but it's crucial the veggies stay a little crunchy to offset the soft texture of the noodles and sauce. I used the 8.8oz package of Eden Udon noodles.
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2 users found this review helpful
I followed suggestions made by LitleLisa1 and DREGINEK and the results pleasantly surprised...
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