Prep 10 mins
Cook 0 mins
Servehot or cold, as an entree or side dish. Great with any chicken dish. Comes from my Phoenix Women's League Cookbook. There are lots of different garnishes you can try like, cucumber, bean sprouts, bamboo shoots, peas or green beans to mention a few.
- 51.76 ml peanut butter
- 22.18 ml tahini sauce
- 4.92 ml salt
- 19.71 ml sugar
- 59.14 ml light soy sauce
- 29.58 ml wine vinegar
- 59.14 ml sesame oil
- 9.85 ml cayenne
- 4 garlic cloves (minced)
- 118.29 ml green onion (chopped)
- 453.59 g spaghetti (cooked and drained)
- 59.14 ml carrot (chopped)
- 59.14 ml water chestnut (chopped)
- Combine peanut butter, sesame sauce,salt,sugar,soy, vinegar, sesame oil, cayenne, 1/4 cup green onions & garlic in a bowl, mix well.
- Pour over well drained spaghetti, toss to coat.
- Garnish each individual serving with carrots, water chestnuts & remaining green onions.
- You can also garnish with cucumber, bean sprouts, bamboo shoots,peppers, peas or green beans.
Excellent Sauce! We cooked chicken and sauteed bell peppers, green onion, garlic, snap peas, a jalapeno and broccoli (using veggies in the fridge)...then tossed the sauce in at the end. Delicious over noodles!
This was really good, and very easy! I also cut way back on the cayenne, but I added just of touch of garlic chili paste, because I love the little flecks of red in it. I also added some cooked shrimp on top of the noodles for a little protien with my lunch. Thanks for a great recipe! Edited to add- I made this the night before I wanted to eat it, and it was still perfect the next day.
This was just delicious! It was the side dish to a pan-Asian meal that just really came together well: Lychee Lime Sparkler beforehand, this as the entree with Spicy Thai Noodles on the side, and Iced Coffee as the beverage. I used rice wine vinegar and greatly reduced the cayenne so our preschooler could eat it. I topped it with baby carrots quartered lengthwise, quartered sliced water chestnuts, green onion and chopped cilantro. It had a delicious flavor--not too sweet. The only improvement I can think of is possibly the addition of a little fresh grated gingerroot? Just a wee tip--when making the dressing, I had trouble getting it to emulsify until I grabbed a whisk. Then it came together beautifully into a nice, creamy dressing. Thanks so much for posting, BakinBaby! Made for Holiday Tag Game.