A peanut butter sauce spiked with chilli oil and lathered over a perfectly cooked portion of pappardelle.
Serves
4
Crunchy Peanut Butter
Soy Sauce
Chilli Oil
Lime
Savoy Cabbage
Pork Mince
Garlic Clove
Red Onion
Ginger
Pappardelle
Chive
Spring Onion
Olive Oil
Salt
Black Pepper
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (17)
T
Thomas O.
a month ago
Delicious! Banging flavours and would 100% make again!!
J
Jodie D.
a month ago
I would defo reduce the lime next time - it threw the balance all off so didn’t taste as deep as I wanted it to and I couldn’t quite fix it. I’d also add some fish sauce to the sauce to boost the umami a wee bit and chopped peanuts on top. Will try again with a few tweaks as has potential!
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Lauren J.
2 months ago
Why does it say free?? When it won't let me in!!
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Lisa D.
2 months ago
Really good recipe. Flavours are incredible. I would love to be able to come up with flavour combinations like this. A real skill
C
Christine H.
2 months ago
(edited)
Serving it at a dinner party tomorrow night - delicious and very impressive! Only issue is my guests say they don’t eat pork (not for any specific reason they just think it’s boring) but I think I’m about to change their mind!
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Rowan A.
2 months ago
We love! It has made a regular appearance since first cooking it. We made it for my parents, forgetting that my dad doesn't like pasta or ginger very much and he went back for thirds!!
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Megan O.
3 months ago
Loved this. Super easy and really delicious. Will be putting this on heavy rotation ;-)
M
Mary-Helen L.
3 months ago
We loved this - perfect for a dreary autumn day
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Georgia B.
3 months ago
Yum, another banging recipe mob. I added sesame seeds and coriander as toppings, which were delicious too.
C
Clea F.
3 months ago
So good I made the “serves 4” for 1
D
Daniel G.
3 months ago
Made this dish a few times and finally got it down in the last attempt - it's REALLY easy to make the whole thing a bit clumpy, but you really REALLY have to water down that satay sauce with the pasta water. Trust the process and keep adding until you get it silken rather than clumpy. Or you end up with a cloying kinda dish. (always tastes great though!)
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Jason G.
4 months ago
This was great!
A
Anna K.
4 months ago
Delicious!
A
Amanda V.
4 months ago
(edited)
Nice! Very filling - it was really tasty and the peanut butter wasn’t overpowering which I was worried about. I enjoyed it a lot and fairly straightforward to make. As always I use olive oil and dried chillies rather than buy chilli oil. I’m not usually a pasta fan but this was fabulous! Great recipe!
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Hannah B.
4 months ago
Absolutely amazing dish. Didn't have lime so used a splash of lemon, didn't have chilli oil so just used oil and chucked a chilli in the blitzer. Lime would have probably been better, but still an incredibly moreish plate of comfort food. Perfect for autumn.
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Kim L.
4 months ago
THIS WAS FREAKING DERRRRICIOUS
I added corriander leaves and extra chilli oil and wow best dinner ever.
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Danny J.
4 months ago
Delicious recipe. I’d suggest adding lime juice to the sauce tentatively at the beginning - you can always add more as wedges at the end - for x4 people I used 2 limes - it was just on the edge of being a little too much. Clean plates from everyone though!
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.