Spicy Peanut Pasta
Mar 05 2012 by
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Chicken with Peanut Sauce. It’s a dish my mom (Kristy) created a long time ago that instantly became a favorite of mine. Anytime a special occasion came about I would beg her to make it for me. It’s been a long time since I’ve had that dish and this week I suddenly had an intense craving for it. Her original recipe calls for using chicken broth in the sauce but I had an open can of coconut milk in my fridge from my Crispy Sesame Green Bean Fries so I substituted with that and I loved the results. The creamy peanut butter sauce mixed with the spaghetti and slight crunch from the carrot was just as wonderful as I remember. It’s nice to have my old favorite back!
~Sarah
Ingredients:
- 6 tbsp creamy peanut butter
- 1/4 cup lite coconut milk
- 3 tbsp brown rice vinegar
- 4 tbsp reduced sodium tamari or soy sauce (if you follow a gluten free diet make sure to use a gluten free sauce)
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, minced
- 1/8 – 1/4 tsp red chili flakes (you can add or subtract the amount depending on how hot you like your food)
- 10 ounces spaghetti of your choice, cooked (I used Jovial brand Brown Rice Spaghetti)
- 1 cup julienned carrots
- 1/2 cup chopped green onions
Preparation:
- Combine the first 7 ingredients in a large bowl and stir well until thoroughly combined. It helps to have the peanut butter slightly warm so that it mixes in better.
- Add the spaghetti, carrots and green onions to the sauce and gently toss until evenly coated.
- Serve immediately or chill in the fridge and serve cold. This dish is delicious served either way.
Nutritional Info:
Makes 4 servings.
Nutrients per serving: Calories: 194, Cal. from Fat: 104, Total Fat: 12g, Sat. Fat: 2.5g, Carbs: 18g, Fiber: 5.5g, Sugars: 2g, Protein: 7g, Sodium: 599.5mg, Chol: 0mg
Notes:
Leftovers can be stored in an airtight container in the fridge for up to 5 days. The pasta in this dish will absorb the sauce the longer it sits. It’s best to have some extra sauce for any leftovers that you have.
I made this tasty dish last night for my hubby’s welcome home dinner. He had just got back from a few month deployment and he LOVE it. Once again thank you for your website. You are helping me cook cleaner and well look like a better cook!!!!!
ps I served the sesame green beans with it
That’s so wonderful to hear Laura!!!! We live just a mile away from Camp Pendleton Marine Base in Southern California and many of our friends have loved ones that are currently deployed overseas. It’s an honor to have one of our recipes served for a welcome home dinner.
~Sarah
Hi Sarah,
have you ever made this using spaghetti squash as the noodles? My hubby said it would be weird. Any thoughts
Hi Laura,
I haven’t made this using spaghetti squash although I like spaghetti sauce so I would probably give it a try. Spaghetti sauce doesn’t have a heavy flavor by itself so it should work fine in this recipe. Let me know how it turns out if you give it a try!
~Sarah