Javanese Peanut Pasta

READY IN: 20mins
Recipe by smoke alarm jr

I found this wonderful recipe in Yankee Magazines 2nd Annual New England Cook-Off Cookbook. I love to mix boneless chicken strips right in with the pasta and I also find myself sprinkling a bit more of the dried pepper flakes just before serving.

Top Review by winkki

Mmmm, good stuff! The kids wanted spaghetti one night but the tomato sauce didn't sound good to me so I made this sauce up for myself. It was simple enough to do while preparing everyone else's food at the same time. I went a bit easy on the pepper flakes at first, not knowing how hot it would turn out, but will probably add more next time; I like having the choice of heat. ;o) The sauce was creamy with a bit of zing; next time I will try to make sure I have some fresh ginger on hand to really bring out that side of the flavor (especially with the coconut at the end). I think the sauce alone would be great on spring rolls/egg rolls too. I know this will appear on our table again ~ thanks, SAjr! :o)

Ingredients Nutrition


  1. Heat oil and add red pepper flakes.
  2. Cook over low for a minute or two.
  3. Add the 4 chopped scallions and saute for a minute.
  4. Remove from heat and stir in the brown sugar, rice vinegar,sesame oil, soy sauce, ginger and garlic.
  5. Return pan to low heat and add peanut butter a bit at a time.
  6. Stirring constantly add chicken broth until hot.
  7. Place cooked fettucini in large shallow bowl and pour the hot peanut sauce over and toss.
  8. Sprinkle with toasted peanuts and scallions.
  9. Place cucumber slices and red pepper strips around pasta.
  10. Sprinkle with coconut if desired.

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