Spaghetti with Peanut Butter Sauce

Peanut noodles are one of those dishes that sound like they shouldn’t work and then blow your mind on the first bite. A no-cook sauce of creamy peanut butter thinned with hot water, then spiked with soy sauce, crushed garlic, sesame oil, and a generous splash of cream.

Toss it all with hot spaghetti and the sauce coats every strand in a nutty, salty, slightly spicy glaze. A handful of fresh cilantro on top adds brightness that cuts through all that richness.

This is the 30-minute dinner you’ll crave on repeat. Serve it warm or let it cool to room temperature for an easy make-ahead lunch.

Pro Tips

• Thin the peanut butter first: Mix it with the hot water before adding anything else. This prevents clumps and gives you a smooth, pourable sauce.
• Adjust the heat: The hot sauce is listed as optional but highly recommended. Start with a few dashes and build up. The creaminess of the sauce can handle more spice than you’d think.
• Save for later: These noodles are just as good cold or at room temperature, making them a stellar packed lunch or picnic dish. Add a splash of water when reheating since the sauce thickens as it sits.