Thai Peanut Pasta
Al dente spaghetti is tossed in a rich and nutty Thai peanut sauce with a hint of lime, ginger, and chili heat. Topped with crunchy chopped peanuts and fresh scallions, this dish is ready in under 30 minutes and satisfies cravings for both pasta and Thai takeout.
Spaghetti coated in a creamy coconut peanut sauce with lime and chili that tastes like pad thai met its Italian counterpart.
Nutrition per serving
Ingredients
Base
Sauce
Garnish
Instructions
Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until it is al dente, which is usually 1 to 2 minutes less than the package suggests. Before draining reserve one full cup of the starchy pasta cooking water as it is essential for adjusting the sauce consistency. Drain the pasta and do not rinse it because the starch helps the sauce adhere.
Build the Peanut Sauce
In a medium saucepan over low heat combine peanut butter, soy sauce, coconut milk, lime juice, lime zest, 1 tablespoon of sriracha, 1 teaspoon of freshly grated ginger, and 1 minced garlic clove. Whisk constantly over gentle heat until the sauce becomes completely smooth and begins to bubble gently around the edges. The sauce should coat the back of a spoon. If it is too thick add a splash of the reserved pasta water.
Combine and Toss
Add the hot drained pasta directly to the saucepan with the peanut sauce. Using tongs toss vigorously for 1 to 2 minutes over low heat until every strand is thoroughly coated. Add reserved pasta water a little at a time if the sauce is too thick or clingy. The heat from the pasta and the starchy water will help the sauce become silky and cling beautifully to each noodle.
Garnish and Serve
Divide the Thai peanut pasta into bowls. Top each serving with sliced scallions, a handful of roughly chopped roasted peanuts, a few sprigs of fresh cilantro, and an extra squeeze of lime juice. A drizzle of sesame oil over the top adds a lovely finishing aroma. Serve immediately as the pasta is best when the sauce is warm and loose.
Substitutions
Common mistakes
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