Recipe courtesy of Amy Cao
Print
Total:
30 min
Active:
15 min
Yield:
3 to 4 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Sauce: 
  • 3/4 cup creamy peanut butter, at room temperature
  • 1/3 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon white vinegar
  • 2 cloves garlic, minced
  • Hot sauce, such as Sriracha, optional
Pasta:
  • 2 tablespoons salt
  • 7 ounces dry spaghetti or angel hair pasta (half of the standard 14.5-ounce box)
  • Garnishes:
  • Thinly sliced carrots
  • Thinly sliced cucumbers
  • Thinly sliced red pepper
  • Thinly sliced scallions
  • Crushed peanuts

Directions

Watch how to make this recipe.

For the sauce: In a large bowl, combine the peanut butter, soy sauce, sugar, sesame oil, white vinegar, minced garlic, 1/3 cup water and hot sauce if using. Stir. Keep adding peanut butter until the desired sauce consistency. Set aside.

For the pasta: Fill large pot halfway with water, add the salt and let the water come to a boil. Add the pasta to boiling water. After 8 to 10 minutes, check for doneness. (Longer boil time will result in softer pasta; shorter boil time will result in more "al dente" pasta.) Remove the pasta from the water and put in serving bowls.

Right before serving, add the sauce to the pasta. Toss until every strand is coated with sauce. Garnish with the sliced vegetables or crushed peanuts. Serve.

Cook's Note

The peanut butter sauce will stay fresh for up to a week if stored in an airtight container in your refrigerator. This dish can be served hot or cold.

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