A quick, spicy meal.

Holly
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

584 calories; 26.1 g total fat; 27 mg cholesterol; 294 mg sodium. 70.2 g carbohydrates; 19.7 g protein; Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2004
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. Read More
(84)

Most helpful critical review

Rating: 2 stars
10/20/2010
I loved the idea of this dish but it was not something I will make again. The descriptions of others were accurate in describing the flavors it just wasn't something I could like. It was creamy had a decent flavor but none of us in my family fell in love with it. We all ate it no one refused it but discussed the fact that I will never make it again. My son adds bbq sauce to everything so he said it was ok (with bbq sauce). I'm definitely glad I tried it we come across loved recipes that way we just won't "try" this one again. I don't want to turn people away from this recipe because if all of the ingredients are something you like give it a whirl. That's what I did. Read More
(8)
61 Ratings
  • 5 star values: 17
  • 4 star values: 29
  • 3 star values: 7
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
01/16/2004
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. Read More
(84)
Rating: 4 stars
01/16/2004
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. Read More
(84)
Rating: 5 stars
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. Read More
(50)
Advertisement
Rating: 5 stars
01/06/2004
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! Read More
(32)
Rating: 4 stars
07/14/2003
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! Read More
(14)
Rating: 5 stars
01/03/2006
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! Read More
(11)
Advertisement
Rating: 4 stars
03/14/2005
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. Read More
(11)
Rating: 2 stars
10/20/2010
I loved the idea of this dish but it was not something I will make again. The descriptions of others were accurate in describing the flavors it just wasn't something I could like. It was creamy had a decent flavor but none of us in my family fell in love with it. We all ate it no one refused it but discussed the fact that I will never make it again. My son adds bbq sauce to everything so he said it was ok (with bbq sauce). I'm definitely glad I tried it we come across loved recipes that way we just won't "try" this one again. I don't want to turn people away from this recipe because if all of the ingredients are something you like give it a whirl. That's what I did. Read More
(8)
Rating: 5 stars
10/13/2009
This was so tasty! Like other reviews I chose to use Half/Half instead of heavy whipping cream. I also garnished with crushed walnuts instead of cilantro-mainly because I didn't have any. I let it cool a little before eating and the sauce thickened up which gave the food a nice texture. Also I only used 10 ounces of noodles instead of 12. It was the perfect amount for two adults and two little kids. By the way the kids inhaled it! Five stars definitely! Read More
(8)
Rating: 4 stars
10/18/2010
Delicious! Used 2% milk instead of heavy cream and added a squirt of lime juice and fish sauce. Also used rice noodles instead of spaghetti. Read More
(8)