This vegetarian stir fry uses spaghetti, broccoli, carrots and sugar snap peas in a Thai-style peanut sauce.
This recipe was excellent! (I did not add any honey, and I used splenda brown sugar and also I didn't have any sake, so I substituted rice wine vinegar. - 31 Jul 2010 (Review from Allrecipes USA and Canada)
This recipe is quite delicious as is. I made this for the first time tonight for 4 people and doubled the recipe. We had at least 2-3 servings of leftovers! EVERYONE enjoyed it, even the finicky eaters!! I am not a fan of hot, spicy food, so I used only half the amount of the ground red pepper, but next time I will use the full amount. For more of an Asian taste, I would suggest substituting green onion in place of the regular onion that the recipe calls for and add crushed peanuts as a finishing touch! Otherwise, this recipe is AWESOME and I will definitely make again in the near future!!!! The peanut sauce is PERFECT as is. It's smooth, thick and creamy and makes the dish quite filling. - 13 Feb 2010 (Review from Allrecipes USA and Canada)
Super tasty! If you like it saucy like me, add less noodles! Used whole wheat pasta as well, could not even taste the difference. I doubled the recipe and added little more peanut butter than it called for and doubled the red pepper flakes, we love it spicy and sweet! If you like less sweet, add less brown sugar and honey than what it calls for. I added 3 thin sliced chix breast as well. Cooked everything in my well seasoned wok, turned out perfect. Cooked Chicken before the veg's and cooked everything in peanut oil not veg oil. Did not add the Sake but added a couple of tbs of rice wine vinegar to counter the sweetness of honey and brown sugar. - 15 Dec 2010 (Review from Allrecipes USA and Canada)