Pasta With Peanut Sauce Recipe -
Pasta With Peanut Sauce Recipe

Pasta With Peanut Sauce

Recipe by  

"This pasta dish has a slightly Asian flavor, and is spicy."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Cook angel hair pasta in a large pot of boiling water until al dente.
  2. Saute bell pepper, green onion, and bean sprouts until tender-crispy. Set aside.
  3. Saute chicken until done. Set aside.
  4. Mix peanut butter, soy sauce, and ginger in a large saucepan over medium low heat. Add chicken broth. Add pasta, sauteed vegetables, and chicken. Toss to coat all ingredients. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2003

After reading the reviews i decided to give the receipe a go, keeping in mind it's peanutty flavour which i love anyway! I did as one suggestion said added garlic, just used veggies from the fridge, ie broccoli, red onion, peppers & spinach. Used water instead of broth, at least 1 cup in the end and a more flatter shaped pasta. Finally it was cooked BBQ'd chicken that went in and the final result i must say was fantastic. My boyfriend is a chef and he loved it, and inspired him for a new menu idea at his restaurant!! Well done Holly :)

Most Helpful Critical Review
Mar 11, 2005

This dish has potential but made exact to the recipe it had problems. the sauce is too thick, too much PB not enough other flavors. the bean sprouts turn to mush and clump together. I won't be making this dish again.


76 Ratings

May 20, 2006

I thoght it was a nice recipe. However a little thick. I recommend adding 1/3 cup coconut milk, an additional 1/4 cup chicken broth and Linguini instead of angel hair. That would make it a 5 star

Jul 13, 2003

If you like peanut sauces, this is perfect. I used more garlic & called for, and it turned out beautifully. I also made this a delicious vegetarian dish by eliminating the chicken & using a bag of frozen stir-fry vegetables. It was so flavorful, I didn't miss the meat!!

Sep 16, 2008

Very good. I scaled this back to 2 servings (just me tonight) and added red pepper flakes and a little sesame oil to the noodles. The sauce was a little thick, but very nice. Thanks!

Jan 17, 2006


Mar 29, 2007

Even tho I added more seasonings and a bit of vinegar, we thought this was very good. Due to peanut allergies, I used soy nut butter and just a hint of cayenne. Didn't have any angel hair, so I tossed the sauce with whole wheat rotini I had on hand. Also added a bunch of leftover vegies that were begging to be used. Delicious and thanks Holly!

Jul 13, 2003

WAY too much peanut butter...nice idea though & I will probably try it again, just make adjustments on the peanut butter. I also added some rice wine vinegar, little extra chicken broth. Oh well, gotta break some eggs to make an omelet. Happy cooking!


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  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 592 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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