- 1 pound spaghetti
- 4 tablespoons peanut oil
- 4 tablespoons creamy peanut butter
- 4 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons light brown sugar
- 2 teaspoons minced fresh ginger
- 1 to 2 pinches of crushed red pepper
- 1/4 cup green onion tops, sliced diagonally
- 1/4 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. ìAl denteî is Italian for ìto the tooth,î 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.