This was a nice comforting bowl of pasta, perfect for dinner on a cold evening.. I doubled the sauce to pasta ratio after reading other reviews that it was a bit dry and it turned out great. I didn't have any cream so used soy milk instead and it was fine (think the cream would have made it too heavy). I also cooked some baby spinach with the pasta before adding the sauce and it was delicious.. I'll make it again, so easy and quick!

this is a wonderful recipe, especially for a student! great way to make use of angel hair without using a tomato-based sauce! thank you for submitting!

I tried this recipe because of all the great reviews. I'm sorry to say I did not enjoy this at all. Let me also add that I am pregnant and my taste buds aren't the same as they used to be. I did give it three stars though because my husband and co-worker loved it. Also, the you have to serve this dish right after the sauce and noodle have tossed otherwise the noodles will absorb the sause and it will become dry like some of the other people mentioned. If you don't plan on serving it right away then don't add the sauce until you are ready.

Really nice! I used chunky peanut butter, and it gave this dish a really nice texture. I also used a tablespoon of Garlic Chili Sauce (Asian aisle of the market) instead of the dash of hot sauce. Green onions would really be great in this dish, too. I loved the cilantro with it!

I made this recipe tonight to go along with the Asian Tuna Patties also from this site. The taste was very good but the texture was not as smooth as it should have been. I will try it again, but next time I will add a bit more cream.

Yummy recipe! I followed the example of other reviewers and used coconut milk instead of cream and stock instead of water. I also added 1 tablespoon of lemon juice, a few dashes of fish sauce, 2 teaspoons of sambal oelek, and 1 teaspoon of crushed ginger. I stir fried some pork strips, onion, red pepper strips, sliced carrot, and broccoli and added that to the spaghetti and sauce. It had a nice mild heat to it and a wonderful peanut taste!

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.

I've been looking for a recipe as good as in the finer restaurants....Eureka!

Nice flavor, to make it a more harty meal I topped it with Tyson ready grilled chicken breast strips, diced roma tomtaoes, sliced green onoin, chopped honey roasted peanuts and used about 1/2 bunch of chopped cilanto (we love it). I also used penne.

Sometimes Different is good! This was not a big hit with my kids...but the hubby loved it.

I followed suggestions made by LitleLisa1 and DREGINEK and the results pleasantly surprised me. I used: 1/2 cup hot chicken broth instead of water, dark soy sauce, about a tsp of Cayenne pepper instead of chili sauce (and a few pinches of red pepper flakes), a few dashes of Thai Fish Sauce, a tiny dash of Dashi-no-moto, a dash of cinnamon, 1 tbsp. lemon juice (I consider this ingredient necessary), and had no cilantro though will use it next time. Also I used a mini food processor to roughly chop the peanuts for garnish. I had heavy cream on hand but next time I will definitely use either half&half or milk as the heavy cream was very heavy. And with regular peanut butter the sauce definitely has enough fat! ALSO I Pan-fried/sauteed Haddock loins in some peanut oil and a little of the peanut sauce, and then added some fresh broccoli florets and chopped carrot and let them simmer but it's crucial the veggies stay a little crunchy to offset the soft texture of the noodles and sauce. I used the 8.8oz package of Eden Udon noodles.

Not bad. I made two similar peanut butter pasta dishes this morning and I liked the other one better. My husband said he wanted peanuts or something crunchy to be added so next time I will do chunky peanut butter instead of creamy. I added some ground fresh ginger as well.

This is a great, quick to prepare recipe. I also used pre-chopped garlic from a jar, and half and half. Great as is, or would certainly be enhanced by some of the suggestion of the other reviewers.

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.

Ugh, I really thought this would be good, but it sure wasn't. I know it sounds strange, but this was just way too ...peanut-buttery. If you're going to make this, do yourself a favor and add a lot more soy sauce and water than the recipe calls for, otherwise it will just turn out as a sticky, gooey mess.

I use unsalted, unsweetened peanut butter and add brown sugar to taste. I also use half and half instead of cream to cut down on the calories. I throw in about 2 teaspoons of fresh ginger and a dash of cinnamon. This makes for a sweeter sauce with great savory undertones. My boyfriend begs me to make this dish!