Eat

Crunchy Peanut Butter Pasta

When Kendrick and I lived over in Hell’s Kitchen, we used to order from a Chinese place that included a small container of sesame noodles with every delivery. I always thought, “oh, I won’t want those; how boring!”…but then ended up going for them immediately, and then taking care of the rest – cold – for breakfast the next morning.

Anyway, the other night it suddenly occurred to me that because our new go-to Chinese place doesn’t include this stuff free of charge, I haven’t had peanut butter-y noodles in almost two years. But you know what I had in my refrigerator? Peanut butter. And noodles. And some other delicious-tasting things.

Problem: solved.

CRUNCHY PEANUT BUTTER PASTA (serves 2)

What you need:

Half a box of spaghetti

1/2 cup crunchy peanut butter

2 tbsp soy sauce

1 1/2 tbsp fresh minced ginger

2 minced garlic cloves

1 tbsp olive oil

1 tbsp honey

1/3 cup chicken broth

1/4 cup chopped scallions (reserve a few for garnish)

What you do:

1. Cook pasta according to package directions. Drain and return to pot.

2. Combine peanut butter, soy sauce, ginger, garlic, olive oil, honey, and chicken broth in a small saucepan. Heat gently, stirring constantly, until smooth.

3. Toss together pasta and peanut butter sauce; serve garnished with a few chopped scallions and a curl of ginger.

  • Jennifer

    I love peanut sauce noodles and enjoy it more when I make my own. I like mine with a bit of a kick so I add a dash of cayenne pepper – the combination of sweet and spicey is so yummy. It’s a dish that always hits the spot.

    • Anonymous

      ooh, i meant to mention that – thank you! this dish is great with some red pepper flakes (or cayenne pepper) thrown in, as well. the ginger adds nice kick, too!

  • Kat

    This looks so good! I make an extremely budget version of this dish: Boil a package of ramen noodles, toss them in a frying pan for a few minutes with a bit of oil, then add peanut butter, soy sauce, and sriracha. Stir until combined and enjoy! (This dish tastes especially good at 2am.)

    • Anonymous

      YUMMM! next time i roll in at 2am, this is happening πŸ™‚

  • EG

    I think this is the benchmark for a great peanut sauce recipe. I used light coconut milk. It is REALLY good. Would also be an excellent dip for home made summer rolls (really really easy to make also!)

    http://www.davidlebovitz.com/2011/01/cold-noodles-with-peanut-sauce/

    • Jennifer

      Interesting… curious, though: how? coconut milk in lieu of something else?

      • Anonymous

        probably instead of the chicken broth…right? you can also use plain old water as the liquid if that’s all you have.

        • EG

          The recipe on david lebovitz’s blog. He doesn’t use chicken broth–he uses black tea and the coconut milk he says to use if you don’t want tomuse peanut oil. It’s really good! Stays well in the fridge and can top a lot of different things.

  • Anonymous

    I love peanut noodles and can’t wait to give these a try, but what is really great here is that bottom picture. May be your best yet!!! Happy weekend. πŸ™‚

  • bergin

    I make a recipe like this with a little tofu plus cilantro instead of/in addition to the scallions. SO GOOD.

    • Anonymous

      yum!

  • Pingback: Sesame Peanut Noodles «()

  • This sounds SO yummy. I’m going to have to give it a try!

  • Elizabeth

    I made this tonight with 2 changes, I used sesame oil instead of olive oil and used a little less broth and added some pineapple juice. It was OUTSTANDING and I will never do the take out version again! Great post!