- 1 pound spaghetti
- 4 tablespoons peanut oil
- 1/2 cup creamy peanut butter
- 1/2 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1/4 cup light brown sugar
- 1 tablespoon minced fresh ginger
- 2 to 3 pinches of crushed red pepper
- 1/2 cup green onion tops, sliced diagonally
- 1/2 cup chopped unsalted peanuts
Fill a medium soup pot or Dutch oven with water and bring to a boil over high heat.
Boil the pasta according to package directions, omitting salt, about 9 minutes or until al dente, not overcooked. (Al dente is Italian for -to the tooth- meaning the pasta should offer a slight resistance when bitten.
Using oven mitts or pot holders, drain the spaghetti into a colander placed in a sink. Be careful to pour it away from you, so that the steam doesnít burn.
Place the spaghetti in a large mixing bowl and, using tongs, toss with 2 tablespoons of the peanut oil to keep the pasta from sticking. Set aside.
In a medium mixing bowl, whisk together the remaining peanut oil, peanut butter, soy sauce, sesame oil, brown sugar, ginger, and crushed red pepper. Whisk until smooth.
Pour half of the peanut mixture onto the spaghetti and, using tongs, toss to coat the pasta. Cover the spaghetti with plastic wrap and refrigerate until chilled, about 2 hours.
When ready to serve, pour the remaining peanut mixture onto the spaghetti and toss to coat the pasta. Sprinkle with sliced green onions and chopped peanuts. Serve immediately.