When it's too hot to cook and I need something quick, this is the go to meal. Good served hot, great at room temp and almost better served cold the next day. This dish also pairs really well with the cucumber salad I posted yesterday. Enjoy!
Thai Peanut Noodles
1 package spaghetti (I used Brilla Plus Whole Wheat)
½ cup peanut butter (I used the all natural type)
1 tbsp Sesame Oil (I used Toasted Sesame Oil for more flavor)
½ cup soy sauce or Braggs Amino Acids (SF)
½ tsp garlic powder
¼ tsp. onion powder
1 tbsp sugar
½ - 1 tsp Thai Red Curry Paste (VERY SPICY, if you don’t have it you can use cayenne pepper instead)
1 tbsp lime juice
½ cup reserved pasta water
1. Cook pasta in plenty of water. No need to salt the water, the sauce has plenty of flavor.
2. While pasta is cooking combine all of the other ingredients (except for the pasta water) in a bowl. I used a wire whisk to make sure it was mixed really well. Mixture will be thick.
3. Just before pasta is done take about ½ a cup of the water and mix it into sauce.
4. Drain pasta and return to pan.
5. Mix pasta and sauce.
Dish is great served warm as is or with sautéed chicken and veggies on the side. But the best part of this recipe is that it’s even better the next day served cold!!! Side dish ideas: Sesame Broccoli, cucumber salad, stir fry veggies or edemame.