Thai Peanut Pasta

When I came up with idea of a food blog and settled on the name Food Havoc the question became would there ever be havoc? I don’t see a lot of food writers blog about their mistakes, accidents, or otherwise bad results.

Honestly, this isn’t a post about bad results either, because my mistake luckily did not result in inedible food. 

But the fact is the first time I made this recipe I accidentally omitted a couple ingredients. Call it doing two things at once, or just not paying attention: but it could have been a mess.


1 cup Creamy Peanut Butter
1 cup Lite  Coconut Milk
⅓ cup Rice Vinegar
¼ cup Soy Sauce
2 Tbsp Orange Juice Concentrate
1 tsp Ground Ginger
½ tsp Crushed Red Pepper
¼ tsp Ground Cumin
¼ tsp Ground Allspice
1 pound Thin Spaghetti, cooked and drained
1 Tbsp Cilantro Leaves


Preparation 1. Whisk peanut butter, coconut milk, vinegar, soy sauce, orange juice concentrate, Ground Ginger, Crushed Red Pepper, Ground Cumin and Ground Allspice in medium saucepan until smooth. Cook over medium heat, stirring frequently, 5 minutes or just until mixture comes to a boil. 2.Pour sauce over hot spaghetti. Toss until spaghetti is coated. Sprinkle with Cilantro Leaves and serve.

*The first time I made it I really liked it. I am absolutely no expert whatsoever on Thai food, but I think the peanut noodles that I have had on different occasions tasted pretty close to this recipe. The first time I made it I also forgot the rice vinegar, the soy sauce and the orange juice concentrate. I didn’t even realize it until later when I looked back at the recipe to prepare a post!
 Luckily, still edible. I made it with the additional ingredients tonight and it was very good; a bit more complex flavor.
My struggle was something to serve with it. For both meals I served chicken flavored with fresh rosemary and that seemed to work just fine.

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