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Peanut Butter Spaghetti Recipe

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0:20 - 0:10

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3229

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Submited by

Naveen Khalid from Peshawar

Ingredients

12 ounce(s) pasta, spaghetti, 100% whole wheat
2 teaspoon oil, toasted sesame
3 tablespoon peanut butter, natural
1/4 cup(s) broth, chicken, less sodium, or vegetable broth
1/4 cup(s) soy sauce, less sodium
1 tablespoon sugar
1 tablespoon vinegar, rice wine
1/2 teaspoon hot sauce, (optional)
1 small cucumber(s), peeled, seeded, and diced
6 whole carrot(s), baby, chopped (about 1/2 cup)
3 stalk(s) scallion(s) (green onions), thinly sliced
pepper, black ground, to taste

Method

Bring a large pot of water to a boil. Cook the spaghetti until al dente according to package directions. Drain the spaghetti, transfer to a large mixing bowl, and toss the noodles with the sesame oil.
In a small bowl, whisk together the peanut butter, broth, soy sauce, sugar, vinegar, and hot sauce (if using) until smooth.
Pour the peanut butter sauce over the noodles and toss well, making sure to thoroughly soak up all the sauce on the bottom of the bowl. Add the cucumber, carrots and half of the scallions. Toss to combine and season with pepper to taste.
Spoon into a serving bowl and top with the remaining scallions. Serve hot, cold, or at room temperature.

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