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Author Notes: This recipe is an adaptation from one I've relied on for years, "What to Cook When you Think There's Nothing in the house to Eat," by Arthur Schwartz. Last year I made my recipe for over 100 people for a fund-raising event to benefit our local United Way and to everyone's surprise it was a raving success (the spaghetti as well as the fundraiser!). I typically serve this with a flank steak cooked rare to medium-rare, sliced on the bias and layered over the top of the noodles, drizzling with leftover steak juices. This hands-down is my husband's favorite side dish of all time. You can control the heat with how much Cayenne you add to taste.... But take the few minutes it takes to make it and let the spices marry for a few hours before you add more. Enjoy! —Susige
cup natural peanut butter
garlic cloves, pressed through a garlic press or finely chopped
teaspoons dark brown or brown sugar
tablespoon rice wine vinegar
tablespoons toasted sesame oil
tablespoons soy sauce
teaspoon Cayenne Pepper OR Sriracha (Rooster Sauce) (more to Taste)
packet Linguine or Spaghetti noodles, fresh or dried
- Four to five hours before you want to serve, mix all the ingredients except the noodles in a small bowl, cover with clear wrap and set aside so they all have a chance to get to meet and greet and are ready for the party.
- About an hour before dinner or service, bring the water to boil for the noodles (takes 10-12 minutes depending on size of pot). Once the water is at a boil, add 1 tablespoon of Kosher salt and the package of noodles. Turn burner down so that it stays at a slow steady boil and cook according to the package directions.
- When the noodles are done, drain and add back to the pot they were boiled in. Add the spicy peanut sauce to the noodles, swirl until the sauce is combined, and serve immediately or at room temperature.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe