Search thousands of recipes reviewed by home cooks like you.

Spaghetti With Peanut Butter Sauce

Spaghetti With Peanut Butter Sauce

Holly

Holly

A quick, spicy meal.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 584 kcal
  • 29%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Cook pasta in a large pot of boiling water until done. Drain well.
  3. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LitleLisa1
77

LitleLisa1

1/16/2004

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.

R. Fang
44

R. Fang

10/16/2005

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.

DREGINEK
29

DREGINEK

1/6/2004

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!

Similar recipes

ADVERTISEMENT