Let’s Cook! Spicy Peanut Pasta

April 20, 2012

So kids, here’s another of my “go-to” recipes… when I’m not sure what to fix, and I want something that’s pretty easy to make, fairly healthy, and of course, tastes great, I often come back to this. It’s good hot, warm, or cold. It can be a main dish or a side… it’s great leftover for lunch at work… you figured out yet that I really like this stuff???

This recipe is based on Peanutty Noodles from the “Cooking Light Complete Cookbook”, but like many other recipes, I’ve probably never made it exactly the same way twice (which is one of the great things about it – you can vary it depending on what you have on hand, or feel like, as we’ll see).

So, let’s waste no more time… Let’s Cook!

Spicy Peanut Pasta

Ingredients (see notes below for many options)

1 Lb Whole Wheat/Whole Grain Pasta (I like a wider Linguine for this, but pretty much any style you like will do)

2 Tsp Grated (or very finely minced) Fresh Ginger

3 Finely Minced Garlic Cloves

1 Cup Chicken or Veggie Broth

1/2 Cup Smooth Peanut Butter (I use reduced fat for this, but use what you like)

1/4 Cup Soy Sauce

3 Tbl Rice Wine Vinegar

2 Tsp Asian Chili-Garlic Sauce (such as Chili Paste with Garlic or Sambal Oelek,  more or less to taste)

1/4 Tsp Salt

1 Cup Red Bell Pepper, cut into small strips

1 Cup Onion, cut into small strips

1 Cup Broccoli, florets cut into small pieces

1 Cup Mung Bean Sprouts

1/2 Cup Chopped Fresh Cilantro

Canola Oil, as needed for cooking

Some of the goodies...


Cook the pasta according to package directions, drain and set aside.

While pasta is cooking, heat some oil in a wok or other large cooking vessel (I used my trusty dutch oven). Stir-fry the onions, bell pepper and broccoli until just tender but still very crisp.

Remove from the pan and set aside.

Return the pan to the stove and heat about a teaspoon of oil on medium and saute the ginger and garlic for about 30 seconds. Add the broth, peanut butter, soy sauce, vinegar, chili-garlic sauce and salt. Stir/whisk until blended and simmer on low for 5-10 minutes.

Taste and adjust seasonings as needed (more vinegar, hot sauce, sugar if too tart…). If it seems too thin, add more peanut butter – too thick, more broth.

Remove from heat and add the pasta. Toss to coat with sauce, then add the stir-fried veggies and mix well.

Mix in most of the sprouts and cilantro (save a bit of both for garnish).

Plate, garnish, serve… then thank me…

This recipe is pretty much infinitely variable as to the “mix-ins” (the sauce is the real key) – pretty much any veggies you like will work – I add matchstick carrots often – sliced or shredded green onions often make it in at the end. A drizzle of sesame oil (I use the hot. chili-infused type often) wouldn’t be out of line…

If the extra protein mood strikes you can add firm tofu, cooked chicken or shrimp…

This works well warm, room temp, or cold… please give it a try and post your comments!

Now back to the kitchen! See you soon!

One Response to “Let’s Cook! Spicy Peanut Pasta”

  1. I will definitely be trying this out. Thanks for posting.


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