A quick, spicy meal.

Holly
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Ingredients

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

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.

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  • 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 (45)

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)
60 Ratings
  • 5 star values: 16
  • 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)
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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)
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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: 4 stars
10/26/2003
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! Read More
(8)
Rating: 4 stars
01/12/2005
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. Read More
(8)