Creamy Peanut Cilantro Spaghetti
Craving the creamy, savory goodness of peanut noodles? This recipe is inspired by the vibrant flavors I once had at a local Thai restaurant. The blend of nutty peanut butter, tangy soy sauce, and refreshing cilantro combines to create a dish that's not only satisfying but also packed with fresh ingredients. Tossed with perfectly cooked thin spaghetti, this noodle dish takes a few simple ingredients and elevates them into a delicious meal. Great for lunch, snacks, or even as a side, it's an easy recipe that can be adjusted based on your preference for cilantro and spice. Enjoy these creamy peanut cilantro noodles at room temperature for a delightful taste experience!
N/A
Servings
533
Calories
14
Ingredients
Ingredients
thin spaghetti
16 ounces (cooked according to package directions)
sesame oil
3 tablespoons (none)
black sesame seeds
1 tablespoon (none)
sesame seeds
1 tablespoon (none)
vegetable broth
1/2 cup (heated)
reduced-fat creamy peanut butter
1/2 cup (none)
reduced sodium soy sauce
1/2 cup (none)
sugar
1 tablespoon (none)
rice wine vinegar
2 tablespoons (none)
garlic cloves
2 (minced)
fresh cilantro
1/4 cup (chopped)
green onion
1/4 cup (chopped)
roasted peanuts
1/4 cup (chopped)
fresh gingerroot
1 inch (finely chopped)
Instructions
1
1. Begin by cooking the thin spaghetti according to the package directions. Once cooked, drain the pasta and rinse it thoroughly with cold water in a colander to stop the cooking process. Transfer the cooled pasta to a large mixing bowl.
2
2. In a separate large bowl, combine the sesame oil and sesame seeds. Toss the drained spaghetti in this mixture until the noodles are fully coated. Set aside.
3
3. In a medium saucepan, heat the vegetable broth over medium heat, allowing it to warm for about 2 minutes. Carefully set aside once warm.
4
4. In a blender or food processor, combine the reduced-fat creamy peanut butter, reduced sodium soy sauce, sugar, and rice wine vinegar. Blend until smooth. Gradually add the warm broth to the blended mixture while continuing to blend until well combined and creamy.
5
5. Pour the peanut butter dressing over the coated spaghetti and toss thoroughly to ensure every strand is enveloped in the rich sauce.
6
6. Add the minced garlic, chopped cilantro, sliced green onions, chopped roasted peanuts, and finely chopped ginger to the pasta. Mix until all ingredients are evenly distributed.
7
7. Serve your Creamy Peanut Cilantro Spaghetti at room temperature, garnishing with extra cilantro if desired.
Nutrition Information
20
Fat
13
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Peanut Cilantro Spaghetti?
It is a savory, Thai-inspired noodle dish featuring thin spaghetti tossed in a nutty peanut sauce with fresh cilantro and aromatics.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetable broth and plant-based ingredients.
How many calories are in one serving?
There are approximately 533 calories in a serving of this dish.
What type of pasta is best for this recipe?
The recipe specifically calls for 16 ounces of thin spaghetti.
How should the spaghetti be prepared?
Cook the spaghetti according to package directions, then drain and rinse thoroughly with cold water to stop the cooking.
Why do I need to rinse the pasta with cold water?
Rinsing with cold water stops the cooking process and prepares the noodles to be served at room temperature.
What are the main ingredients in the peanut sauce?
The sauce is made from reduced-fat creamy peanut butter, reduced sodium soy sauce, sugar, rice wine vinegar, and warm vegetable broth.
What kind of oil is used to coat the noodles?
The noodles are tossed in three tablespoons of sesame oil along with sesame seeds.
Does this recipe include sesame seeds?
Yes, it uses both one tablespoon of regular sesame seeds and one tablespoon of black sesame seeds.
How much vegetable broth is required?
The recipe requires 1/2 cup of vegetable broth, which should be heated for about 2 minutes before blending.
What type of peanut butter should I use?
The recipe recommends using 1/2 cup of reduced-fat creamy peanut butter.
Is soy sauce a part of this dish?
Yes, it uses 1/2 cup of reduced sodium soy sauce.
How much sugar is added to the sauce?
One tablespoon of sugar is added to the peanut butter mixture.
What kind of vinegar is used in the sauce?
The recipe calls for two tablespoons of rice wine vinegar.
How much garlic is needed?
You will need two minced garlic cloves.
Is there fresh ginger in this recipe?
Yes, it includes one inch of fresh gingerroot that has been finely chopped.
How much cilantro is used?
The recipe uses 1/4 cup of chopped fresh cilantro, plus more for garnish if desired.
Are there onions in this spaghetti?
Yes, it includes 1/4 cup of chopped green onions.
What provides the crunch in this noodle dish?
Chopped roasted peanuts are added to provide a delightful crunch.
At what temperature should this dish be served?
This Creamy Peanut Cilantro Spaghetti is designed to be served at room temperature.
How much protein does this dish provide?
Each serving contains 13 grams of protein.
What is the total fat content per serving?
There are 20 grams of fat per serving.
What equipment is needed to make the sauce?
A blender or food processor is recommended to combine the sauce ingredients until smooth.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that is quick to prepare.
What is the inspiration for this dish?
The dish was inspired by the vibrant flavors found at a local Thai restaurant.
Can this be eaten as a snack?
Yes, it is versatile enough to be served for lunch, as a snack, or as a side dish.
How many ingredients are in the recipe?
The recipe consists of 14 total ingredients.
When should the aromatics like garlic and ginger be added?
They should be mixed into the pasta after the noodles have been thoroughly tossed in the peanut dressing.
How do I ensure the sauce is creamy?
Gradually add the warm vegetable broth to the blended peanut butter mixture while continuing to blend.
How many grams of fat are in the recipe?
The recipe contains 20 grams of fat per serving.