Cold Noodle Salad With Spicy Peanut Sauce |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A hint of sesame oil compliments the flavor of the peanut butter in this satisfying salad that makes a great make ahead meal. A lot of different Thai recipes call for peanuts, this ones a bit different with using peanut BUTTER instead. Ingredients:
1/2 cup creamy peanut butter |
1 tablespoon tamari |
2 tablespoons rice wine vinegar |
1/4 teaspoon cayenne |
2 garlic cloves, mined |
1 teaspoon ginger |
1/2 cup water |
12 ounces linguine |
1 tablespoon sesame oil |
1 carrot, shredded |
1 red bell pepper, julienned |
3 scallions, thinnly sliced |
Directions:
1. In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
2. Cook linguine in a large pot of boiling water until al dente about 10 minutes.
3. Drain and rinse pasta under cold water, transfer to large bowl.
4. Toss with sesame oil to coat.
5. Add carrot, bell pepper, and scallions to the bowl with the linguine.
6. Add reserved peanut sauce to coat, tossing gently to combine.
7. Refrigerate for 30 minutes.
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