- 12 ounces spaghetti (I used Barilla White Fiber)
- 1 red bell pepper (large, sliced into thin strips then cut into 2-inch pieces)
- 1 cucumber (large, peeled, seeded and sliced into thin strips then cut into-2-inch pieces)
- 1 cup matchstick carrots
- 3/4 cup green onions (chopped)
- 1/2 cup chopped cilantro
- 1/2 cup salted roasted peanuts (lightly, roughly chopped)
- sesame seeds (for garnish, optional)
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons Sriracha (more or less to taste)
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons fresh ginger (peeled and minced)
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
|Calories670Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marilyn J. 24 days ago
delicious! this will definitely become one of our staple spaghetti dinners. the peanut sauce could br usef in so many other ways. i added shrimp, but chicken or pork would also be fantastic
Shannon H. 19 Jan
This was fantastic, but I made a few changes. I used large rice noodles and cooked them al dente, and added bean sprouts for a traditional crunch and texture. I also cubed chicken I cooked in a bit of coconut oil and tossed it in for added substance. I would double the peanut sauce next time I make it, to have extra for people on the side. Great dish to make sauce and chop veggies ahead of time and take to potlucks.
Shell 30 Dec 2018
Great! My daughter doesn’t like chilli so I omitted the hot ingredients & everyone enjoyed it.
Wong 6 May 2018
very flavorful, halved the sriracha and it was perfect
Elizabeth S. 25 Mar 2018
Great recipe. I also add chopped chicken for a little protein.
Terri 16 Jan 2018
Brilliant. Kids love it.
Jen 4 Dec 2017
Delicious sauce (even without adding the lime- I accidentally forgot it) though I only put half the sriracha since my toddler was also having it. She loved it, by the way! I also added tofu and put the carrots and peppers in the pan after I turned the heat off the tofu to soften them just slightly (a personal preference). Pretty simple dish with a lot of flavor.
Liz P. 13 Aug 2017
Loved the flavor! I added grilled chicken, and served over rice instead of using noodles
Alex Stalberger 29 May 2017
Easy to make for a big group. Recipe is easily doubled. You could make the sauce ahead of time and keep in the fridge. Add oil and heat on a wok to serve slightly warm. Yum!
Olson Kinkead 11 May 2017
loved it. i did use rice noodles instead of spaghetti
Andrew Obringer 19 Mar 2017
This might just be personal taste but it was ok. I think I used too much sauce. At first taste it was peanut butter on spaghetti then ended spicy which paired well with the raw veggies.
Ed Littlewood 18 Jan 2017
Great recipe! Halved the quantities and used noodles instead of pasta and it turned out fine. Will be making this again!
Shelly T. 18 Apr 2016
Yum, yum, yum is how it turned out! Made this tonight for supper and loved the creamy peanut sauce and the crunchy fresh veggies. Leftovers are going to great for lunch tomorrow - and for that reason, I just sprinkled the peanuts on each plate after it was served so they wouldn't go soft overnight on the leftovers.
Caitlyn V. 29 Dec 2015
I made this recipe and loved it! The only drawback was all the time it took to prep everything due to the long list of ingredients. There is a lot to chop and put into the sauce. If you have the time to complete this recipe, it will be worth it. FYI- This recipe calls for a lot of cilantro. I suggest cutting this amount in half if the people you cook for are not fans.