You know you have hit it out of the park when you sit down at the dinner table and each one of your kids lets out an audible moan upon their first taste of the new deliciousness you created. My oldest daughter said it smelled like she had stepped into an upscale oriental restaurant when she walked into the kitchen.
This recipe came about because I started to make a recipe I saw on Pinterest for oriental noodles. I soon found out I either did not have all of the ingredients or some of the ingredients I wanted to change to include something I knew my family would like better. I saw another recipe for a Thai peanut sauce and decided to put the two together. Here is how I made it.
- 16 oz spaghetti
- 3 TB Sesame oil
- 6 green onion, sliced thin
- 2 TB sugar
- 1 TB brown sugar
- 1/4 cup soy sauce plus 2 TB
- 1 TB creamy peanut butter
- 4 TB canola oil
- 4 cloves garlic, minced
- 2 TB vinegar
- 1 TB sweet red chili sauce (I used Thai Kitchen.)
- Sesame seeds and additional sliced green onions (for garnish, optional)
- Cook spaghetti according to package directions until al dente. Meanwhile, saute green onions in sesame oil until soft. Add soy sauce and the rest of the ingredients to the green onion/sesame oil mixture. Stir until all of the ingredients are incorporated. Drain spaghetti. Mix hot cooked spaghetti with the peanut sauce. Stir until the noodles are evenly coated with the sauce.
Add chopped peanuts as a garnish or cubed chicken.
Serve with egg rolls or potstickers. I have been making my own egg rolls lately using a recipe I found on Pinterest. You can see it here.
Leave green onions raw instead of sauteing if you would prefer.