Spaghetti With Peanut Butter Sauce

SUBMITTED BY: Holly PHOTO BY: MOLLE888

"A quick, spicy meal."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/2 cup creamy peanut butter
1/3 cup hot water
1 tablespoon light soy sauce
1 clove crushed garlic
1/3 cup heavy whipping cream
1 teaspoon sesame oil
1 dash chili sauce
12 ounces spaghetti
3 teaspoons chopped fresh cilantro

READ REVIEWS (22)

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.
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.

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REVIEWS

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Reviewed on Jan. 6, 2004 by DREGINEK

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!

8 users found this review helpful

Reviewed on Oct. 26, 2003 by AUBERS

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!

6 users found this review helpful

Reviewed on Jan. 16, 2004 by LitleLisa1

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.

5 users found this review helpful

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