Creamy Peanut Butter Spaghetti

    30 min

    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.

    83 people made this

    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

    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 in English (46)


    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 wonderfully. 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)