| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces whole-wheat spaghetti
- 2/3 cup crunchy peanut butter
- 1 to 2 tablespoons red curry paste
- 2 teaspoons rice wine vinegar
- Juice of 1 lime, plus wedges for serving
- 1/3 cup fresh cilantro leaves, plus more for sprinkling
- 2 scallions, thinly sliced
- 1 cucumber, peeled, seeded and cut into thin strips
- 1 large carrot, coarsely grated
- Red pepper flakes or chili paste, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water. Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.
Nutrition Facts
| Calories | 574 |
| Total Fat | 23 grams |
| Saturated Fat | 4 grams |
| Sodium | 576 milligrams |
| Carbohydrates | 79 grams |
| Dietary Fiber | 16 grams |
| Protein | 24 grams |
Reviews
This is in my top 3 all time favorite dishes to cook! It’s amazingly flavorful, SO fresh (thank you cucumbers), spicy, sweet, acidic, savory, umami heaven! I add more peanut butter to counteract all of the acidity and I also use a blend of yellow and red curry paste (and a lot more) and more cilantro because I love it. In the end with all of my tweaking of ingredients, it’s never the same and definitely NOT exact to the recipe. I have rarely been known to follow any recipe, for cooking OR baking. Adding some canned coconut milk is my plan next time I make this. I love it so much that this is a celebration dish to me. I made it today because I got an great new job that I start on Monday. This is a recipe to keep around for a long time! I HIGHLY recommend it!
Don’t waste your time and the $1.50 in nooddle complete junk . Do they even taste this
Wow! I made this tonight with the addition of some cooked thinly sliced chicken. I had my oldest come out to taste then my youngest came out he immediately grabbed a bowl. The oldest who has concert band practice had two bowls full. This is a “keeper” as we say for new recipes. Other then the added chicken I would slice the cucumber in much smaller pieces and chop the cilantro. This is now on our go to meals as it is quick and simple and if we made a double batch lots of left overs for lunches.
I have been making this recipe since June 2010. It is wonderful. Very flavorful it’s always a hit.
This recipe had so much potential. I followed as directed and it seemed too sticky and too “peanutty”. I really love peanut butter, so it even shocks me to say that there may have been too much. My guests were polite and said they enjoyed it without going back for seconds. My children told me the truth….”Please don’t ever make that again Mom”.
Didn’t enjoy this at all, my husband said he did but didn’t go back for seconds. I liked all the ingredients, but they didn’t make for a good combination. Also didn’t care for the texture – a little gritty and sticky on the pasta.
I made this with Udon noodles instead of spaghetti, because why would I use spaghetti in a curry? I also used a lot of Sriracha sauce. Carrots were the only veg I had on hand, so that’s all I put in the dish. My sauce was the peanut butter, rice vinegar, red curry paste, cilantro, peanuts, Sriracha, and water. You do not need to mix it with anything other than a fork; don’t dirty your blenders for this!
I’ll give it three stars because it gave me the idea for a five-star dish, but wasn’t a five-star dish in itself. I encourage you all to try this recipe with actual Asian noodles instead of spaghetti!
I made this one night for friends and it was amazing with tons of leftovers. I changed a few things and it still came out great. i didn’t have red curry paste so i used some regular curry powder, left out the cilantro, added cashews for the “crunch” of the peanut butter, and added some chicken, bell peppers, and thinly sliced cucumber so that it was slightly more balanced for a meal. everyone seemed to enjoy it
This was very easy to make and I really liked it. Took it to a party and everyone liked it as well. Next time I’ll add some garlic and grilled chicken strips.
Very tasty dish. I added extra red curry paste and cilantro. I threw in some scallions and 1 close garlic into the peanut sauce in the food processor. Perfect summer meal with a salad. Yum!