Thai Peanut Spaghetti
Ingredients
- 12 ounces spaghetti cooked to al dente in salted water, 1 cup cooking water reserved
- ½ cup peanut butter
- 1 teaspoon sriracha plus more to taste
- 1 tablespoon rice vinegar
- ¼ cup soy sauce plus more to taste
- 2 small zucchini cut into bite-sized chunks
- 1 bell pepper sliced
- 4 cloves garlic sliced
- 1 can bamboo shoots 6 ounces or so, drained
- 1 cup shredded cabbage
- 2 sliced scallions
- 1 lime cut into wedges
- 1 teaspoon toasted sesame seeds
Instructions
- Preheat a large skillet to medium-high heat with cooking spray or a drizzle of olive oil. While the pan heats, combine the peanut butter, vinegar, sriracha, and soy sauce in a bowl with a whisk or fork. Mixture will be slightly lumpy. Taste, and add more sriracha to your taste, then set aside.
- When the pan is hot, add the zucchini and bell pepper and toss for 3-5 minutes until charred on the outside but still crisp. Add the garlic, and cook for 1 minute more until fragrant. Add the drained bamboo shoots and turn off the heat.
- To the pot you used to boil the spaghetti, toss the pasta, peanut sauce, veggies, and a splash of the reserved cooking water with tongs until combined. Taste, and add more cooking water to thin the sauce, more soy sauce for salt, or more sriracha for spice.
- Serve in bowls topped with cabbage, scallions, sesame seeds, and a lime wedge.
Notes
- If you don't enjoy bamboo, omit or replace with another Asian-style canned veggie.
- If you don't use crunchy peanut butter, feel free to add some chopped peanuts to the mixture at the end to add some crunch.
- If you forget to reserve pasta water, no worries! Splash in some warm water or vegetable stock when mixing the sauce with the pasta.
Nutrition
Serving: 4g
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