Photo: Antonis Achilleos
Prep Time
10 Mins
Cook Time
25 Mins
Serves 8

How to Make It

Step 1

Bring a large pot of salted water to a boil. Warm oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, until golden brown, 1 to 2 minutes. Remove with a slotted spoon; set aside. Add celery, bell pepper and carrots to skillet and cook, stirring, until softened but not browned, 3 to 5 minutes. Remove from heat.

Step 2

Add spaghetti to boiling water and cook until tender yet firm, 10 to 12 minutes. Drain well and rinse under cold running water.

Step 3

In a large bowl, whisk together soy sauce, peanut butter, vinegar and sesame oil until blended. Add spaghetti to peanut butter mixture and toss until well coated. Stir in cooked vegetables. Sprinkle golden garlic and scallions over pasta just before serving.

Chef's Notes

This recipe also appeared in the February 2011 issue.

Ratings & Reviews

doodles's Review

February 07, 2011
Absolutely delicious! Would not alter a thing. I served it with sauteed in garlic shrimp, snow peas and mushrooms. Better than take-out!

Uccella's Review

September 07, 2013
I finally found well- balanced recipe for peanut noodles! To my taste, I added more soy sauce

tara31's Review

September 16, 2012
Simple and delicious! I sauteed the veggies until amost done and then added the sliced garlic. Used 13.5 oz. of whole wheat spaghetti and and mixed everything together in the pot. Served cold with Wasabi-Encrusted Tuna Steaks, sauteed haricots verts and Spicy Teriyaki Mushrooms.