Close
Ingredients
| chicken broth: 1/2 cup |
| olive oil: 1 Tbl |
| onions: 1 (chopped) |
| garlic: 5 cloves (minced) |
| pasta (spaghetti): 1 lb |
| peanut butter: 1/2 cup |
| ground ginger: 1/2 tsp |
| light brown sugar (packed): 2 Tbl |
| soy sauce: 3 Tbl |
| cayenne pepper: 1/8 tsp |
| peanuts: 1 cup (chopped) |
Spicy Thai Peanut Noodles
User rating:
-
Prep Time
15 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
Bring a large pot of salted water to a boil.
In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
When water comes to a boil, add the spaghetti and cook according to package directions until al dente.
Meanwhile, add broth, peanut butter, ginger, brown sugar, soy sauce and cayenne pepper to onions. Bring to a simmer and cook, stirring for 3 minutes.
When pasta is done, drain, reserving 1/2 cup pasta cooking water. Add pasta to saucepan; cook and stir until pasta is coated, about 1 to 2 minutes. Add reserved cooking water as needed to make a smooth sauce. Sprinkle with peanuts and serve immediately.
In large saucepan, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
When water comes to a boil, add the spaghetti and cook according to package directions until al dente.
Meanwhile, add broth, peanut butter, ginger, brown sugar, soy sauce and cayenne pepper to onions. Bring to a simmer and cook, stirring for 3 minutes.
When pasta is done, drain, reserving 1/2 cup pasta cooking water. Add pasta to saucepan; cook and stir until pasta is coated, about 1 to 2 minutes. Add reserved cooking water as needed to make a smooth sauce. Sprinkle with peanuts and serve immediately.