Ingredients Jump to Instructions ↓

  1. 1 pound spaghetti

  2. 1 (1-in piece) fresh ginger root ; peeled and chopped

  3. 4 cloves garlic ; peeled

  4. 3 tablespoons light brown sugar

  5. 3/4 cup creamy peanut butter

  6. 1/4 cup rice vinegar

  7. 1/4 cup low sodium soy sauce

  8. 1/4 cup dark toasted sesame oil

  9. 1 1/2 teaspoons red chili paste (Thai style)

  10. 1/2 cup hot water

  11. 1 medium carrot ; peeled and shredded

  12. 1 bunch green onions ; sliced

  13. 1 small red bell pepper ; chopped

  14. 1 cup snow peas ; cut in

  15. 1/2" slices on an angle toasted sesame seeds

Instructions Jump to Ingredients ↑

  1. How to make it Cook spaghetti in boiling, salted water until al dente. When noodles have about 1 minute left to cook, add sliced snow peas to the pot to blanche. Drain, rinse under cold water and let drain well. Meanwhile, fit food processor with chopping blade. With motor running, drop garlic cloves and ginger into bowl to mince finely. Stop motor and add brown sugar, peanut butter, rice vinegar, soy sauce, sesame oil, chili paste and hot water to garlic and ginger. Blend until smooth. When noodles are cold, combine noodles, vegetables and dressing until well coated. Serve at room temperature or chilled. Garnish with toasted sesame seeds if desired.


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