Spicy Asian Peanut Pasta Recipes

THAI PASTA WITH SPICY PEANUT SAUCE

Steps:

• Cook linguine according to package directions. Drain; return to pan., In a small bowl, combine peanut sauce and lime juice. Add peanut sauce mixture, vegetables and cilantro to pan; toss to coat.

SPICY THAI PEANUT SAUCE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
• Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

SPICY THAI PEANUT NOODLES

Steps:

• Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sesame oil, Thai chiles, chile-garlic sauce, ginger, fish sauce, and pepper in a bowl until smooth. Set aside.
• Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat. Add chicken and stir constantly until almost cooked, about 3 minutes. Pour in 1/4 cup sauce mixture to chicken. Cook until chicken is no longer pink in the center and juices run clear, 1 to 2 minutes more. Transfer chicken with its juices to a bowl.
• Reduce heat to medium-high. Heat remaining tablespoon olive oil in the same wok or pan used for chicken. Add carrots; cook and stir until just softened but still crunchy, about 3 minutes. Stir in bell pepper; cook until softened, about 1 minute. Add reserved chicken with its juices, remaining sauce, green onions, bean sprouts, and cilantro. Cook and stir until just heated, about 1 minute. Keep warm.
• Meanwhile place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain.
• Stir cooked noodles into vegetable mixture. Garnish with peanuts.

THAI NOODLES WITH SPICY PEANUT SAUCE

Steps:

• Cook pasta in a large pot of salted water according to package directions.
• Drain and return to pot.
• Add 2 TBSP sesame oil and toss to coat.
• Set aside.
• Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
• Add green onions, carrots, stir-fry veggies, garlic and ginger.
• Saute until vegetables soften, about 4 minutes.
• Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
• Simmer sauce 2 minutes.
• Pour sauce over pasta and toss well.
• Transfer to platter and serve warm.
• Garnish with additional green onions, if desired.
• Yields 8 side dish servings or 4 main dish servings.
• **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
• As written, this recipe has some heat, but is still edible for my toddler son.

SPICY PEANUT NOODLES

Steps:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

SPICY ASIAN PASTA SALAD WITH PEANUTS

Steps:

• Cook the pasta in a large pot of boiling salted water until only JUST firm-tender; drain VERY well, and transfer to a large bowl.
• In a bowl whisk together 5 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper; blend well, and season with salt to taste.
• Mix half of the dressing into the pasta; toss well to coat.
• Cover the pasta and chill for 2 hours (or more).
• In a skillet heat the remaining tablespoon of sesame oil over high heat.
• Add in beans and onions; saute until JUST beginning to wilt (about 2 minutes).
• Add in the beans and onions, red bell peppers with the chopped peanuts to the cold pasta.
• Add a little more dressing to coat, and season with black pepper if desired.
• Pass the remaining dressing separately.

SPICY ASIAN-STYLE PASTA SALAD

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
• Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.

ORIENTAL SPAGHETTI WITH CUCUMBER AND SPICY PEANUT SAUCE

Steps:

• In a blender blend the peanut butter, the soy sauce, the lemon juice, the garlic, the red hot pepper flakes, the sugar, and 1/4 cup hot water until the sauce is smooth. In a kettle of boiling salted water boil the spaghetti until it is just tender, drain it in a colander, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the cucumber, the scallion, and salt and pepper to taste. Serve the pasta at room temperature.