Thai
15-Minute Peanut Noodles
A five-ingredient pantry sauce coats thin spaghetti for a dinner that is just as good warm as it is cold. Start the water first and the rest comes together while it boils.
- Prep5 min
- Cook10 min
- Total15 min
- Cost (est.)$2.00/serving
- Leveleasy
Servings
Ingredients
Produce
- 2 cloves garlic, grated
- 1 cucumber, cut into thin matchsticks
- 2 carrots, shredded
- 3 scallions, sliced
- 1 lime, cut into wedges
Pantry
- 12 oz thin spaghetti or angel hair
- ⅓ cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp chili garlic sauce
- 1 tsp toasted sesame oil
Estimated cost: about $8.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Fill a large pot with water, cover, and bring to a boil over high heat.
- Whisk the peanut butter, soy sauce, vinegar, maple syrup, chili garlic sauce, sesame oil, and garlic in a large bowl with 3 tablespoons of hot water until smooth.
- Cook the pasta according to the package, usually 3 to 5 minutes for thin spaghetti. Scoop out half a cup of pasta water, then drain.
- Add the hot noodles to the sauce and toss, adding splashes of the pasta water until glossy and creamy.
- Top with cucumber, carrot, and scallions and serve with lime wedges.
Equipment
large pot, mixing bowl
Tips
- Chill the leftovers for lunch. Add a splash of water when you reheat or toss to loosen the sauce.
- Toss in cooked shredded chicken or edamame for extra protein.
Photo: Varsha Singh on WordPress Photo Directory via Openverse (CC0 1.0). All credits