Freshly cooked spaghetti is tossed in a sauce made from peanut butter, light soy sauce, garlic, cream, sesame oil and chilli sauce, before being garnished with coriander.
Made this when I realised I didn't have enough spaghetti bolognaise for myself and family. Everything was in the cupboard, so it was great to just throw together. I used coconut cream instead of regular and it worked wondefully. This was very easy to make and tasted great. - 25 Feb 2017
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. - 16 Jan 2004 (Review from Allrecipes US | Canada)
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. - 16 Oct 2005 (Review from Allrecipes US | Canada)