Creamy Peanut Butter Spaghetti

    Creamy Peanut Butter Spaghetti

    (60)
    10saves
    30min


    62 people made this

    About this recipe: 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.

    Ingredients
    Serves: 4 

    • 130g creamy peanut butter
    • 75ml hot water
    • 1 tablespoon light soy sauce
    • 1 clove garlic, crushed
    • 75ml whipping cream
    • 1 teaspoon sesame oil
    • 1 dash chilli sauce
    • 350g spaghetti
    • 3 teaspoons chopped fresh coriander

    Method
    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    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, chilli sauce until smooth. Set aside.
    2. Cook spaghetti in a large saucepan of boiling water until done. Drain well.
    3. Place the drained spaghetti in a bowl. Stir the reserved peanut butter mixture together again; add to the cooked spaghetti. Toss everything together and garnish with coriander.
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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (60)

    by
    80

    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)

    by
    49

    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)

    by
    31

    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!  -  15 Jul 2003  (Review from Allrecipes US | Canada)

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