Spicy Thai Peanut Noodles
"A lovely spicy, peanuty sauce over spaghetti noodles and vegetables. I really prefer natural peanut butter in this, but that is up to you. Altering the peanut butter and honey can dramatically change this dish, so if you don't like it one way, try it again altering some ingredients."
photo by bekajoi
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 1⁄2 cup vegetable stock or 1/2 cup chicken stock
- 3 tablespoons soy sauce
- 2 -3 tablespoons natural-style peanut butter
- 2 tablespoons honey
- 1 1⁄2 tablespoons fresh ginger (minced)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 3 -4 garlic cloves (minced)
- 8 ounces spaghetti
- 1 carrot (julienned)
- 1⁄2 green pepper (chopped)
- 1 cup broccoli floret (small)
- 6 sliced mushrooms
directions
- Cook 8oz pasta (spaghetti or linguine) until done and set aside.
- Saute your veggies of choice(I prefer the ones above)in a pan with a little oil, until cooked. Set aside.
- Stir together vegetable stock, soy sauce, peanut butter, honey, ginget, cumin, coriander, red pepper flakes and garlic in a small sauce pan.
- Cook over medium heat until peanut butter and honey melt and sauce is heated through.
- Add noodles, stir fried veggies, any meat you may include (a few chicken breasts cut in strips is good) and toss to coat.
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Reviews
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This was just what I was craving--two helpings-worth! I used chicken broth and added chicken with the vegetables. I loved the ginger and pepper flakes...that made the dish! I did cut back on the cumin; even though I love it, it doesn't love me. Will definitely make this again and again! -
This is amazingly good!! I had about 12 ounces of pasta and doubled everything except the soy sauce. I also used more vegetables (broccoli, carrot, mushroom) than called for. It is so easy and delicious! I had cooked chicken earlier in the week, so all I had to do was cook the pasta and veggies. I used a 6 qt pan to cook the pasta. Drained the pasta and returned to the pan. I then got out a 5 qt. saute pan and stir-fried the veggies. Turned them out in the pasta pan and then made the sauce in the saute pan. Returned everything to the saute pan and mixed it all up. Only 2 pans to wash--that was spectacular!! The only change I would make would be to add some green onions and really load up on extra veggies. Snap peas and baby corn would be great! That is strictly for our own preference, it was wonderful as written. It is very spicy, so you may wish to cut back on the heat. Lady Clare, thank you for your fantastic recipe! -
I accidentally made this without cooking the vegetables, and it still turned out great. I had no mushrooms so I added more bell pepper and broccoli. Also added chicken, and used udon noodles. Very tasty sauce! Next time I'd top with fresh cilantro and maybe chopped peanuts.
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This was delicious! I followed the recipe exactly except I left out the mushrooms and added 1 lb of pork that I had cut into bite size pieces, seasoned with onion powder, garlic powder, salt and pepper and sauteed in olive oil. The recipe made a lot more than the indicated 3-4 servings though! I served my family of 4 plus had enough left over for at least 4 more servings.
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This recipe is great! The only thing I did different is that I used Udon noodles. I will definitely make is again!
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Tweaks
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This was very good and actually spicy. I used A1 steak sauce instead of soy sauce, it was what I had, and ground ginger. I omitted the carrots and mushrooms. I will definitely make this again. I'd recommend breaking the spaghetti noodles in half if you want to eat this with chop sticks. -
This was very good and very quick! I used rice noodles instead of spaghetti, but I am sure it would have been just as good either way.
