Spicy Peanut Noodles

Spicy Peanut Noodles

I've been craving peanut sauce for days and we have been way to involved on the farm to make the trek to Idaho Falls for some good Thai food--so I threw this together for lunch.  I wanted to share this recipe because most of the ingredients are in your kitchen and you can be so creative with it.  As I was prepping everything I realized the mango right in front of me was just begging to be invited and it was fabulous.  So if you have a jar of peanut butter, soy sauce, rice vinegar and some frozen peas you too can join the party.  You can have this baby on the table in under thirty minutes.

Spicy Peanut Noodles

Peanut Sauce

½ c. peanut butter

1/8 t. garlic powder

3 T sugar

¼ c. rice vinegar

3 T soy sauce

2 T sesame oil

1 T chili pepper sauce

1 lb. whole wheat thin spaghetti

2 T canola oil

1 t. sesame oil

¼ t. red pepper flakes

1 red pepper, thinly sliced

1 c. peas, blanched

1/3 c. roasted peanuts, coarsely chopped

1/3 c. cilantro, chopped

Partially fill a large pot with water for preparing pasta.  Set it to boil, in the meantime make the peanut sauce.  Place all sauce ingredients in a small bowl and whisk until smooth.  (You can use a blender, but it isn’t necessary.)

When the water begins to boil add 1 TB of salt and stir in the pasta.  Cook for the recommended time just until al dente.  Drain the pasta and run cool water over it to stop the cooking process and cool the noodles.  Drain thoroughly.  Shaking off any remaining water put the pasta in a large bowl, add canola oil and sesame oil and red pepper flakes.  Mix this until the pasta is shinny and taste for seasoning.  You may need to add a little salt—the pasta should taste nice with a hint of sesame and heat from the red pepper flakes.  Pour in half of the peanut sauce and stir it well into the pasta, repeat with the remaining sauce.  Add in the remaining ingredients and stir just until all vegetables are well incorporated.

Serve in wide open bowls, best at room temperature but also very good cold.  Refrigerate any leftovers.

**This recipe lends itself well to a variety of fresh vegetables, so get creative—cucumbers, celery, snow pea pods, etc.  Just stir in what ever is growing outside.  This would also be excellent served over a bed of spring greens.