Chef TV

1/2 tsp garlic, minced
1 tsp onion, chopped
1 pc bird’s eye chili
2 tbsps peanut oil
3 tbsps peanut butter
1/2 cup water
1/4 kilo spaghetti noodles, cooked
3 sprigs, wansoy (coriander), coarsely chopped
1 tbsps peanuts

1. In a pre-heated pan, saute garlic, onion and bird’s eye chili in peanut oil.
2. Add peanut butter and water. Let it simmer until sauce is reduced
3. Add the cooked noodles and coat with the peanut sauce.
4. Garnish with wansoy leaves and peanuts.