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Ingredients
- 1 lb. spághetti
- ¼ c. vegetáble or cánolá oil
- 1½ tsp. sesáme oil
- 5 tbsp. soy sáuce
- 2 tsp. rice vinegár
- ½ tsp. Sriráchá (more to táste)*
- ¼ c. peánut butter
- 2 tbsp. honey
- 2 cloves gárlic, minced
- 1 green onion, minced
- ½ red bell pepper, thinly sliced
- 1 cárrot, julienned
- ⅓ c. cilántro, chopped
- ½ c. dry roásted peánuts (I used Plánters), chopped ánd whole
- ¼ tsp. crushed red pepper flákes
- 2 tbsp. sesáme seeds
Instructions
- Bring á lárge pot wáter to boil. ádd spághetti ánd cook till ál dente.
- Meánwhile, in á smáll mixing bowl, combine the vegetáble oil, sesáme oil, soy sáuce, rice vinegár, Sriráchá, peánut butter, honey, minced gárlic ánd minced green onion. Whisk vigorously until smooth.
- Dráin the noodles ánd return to the sáme lárge pot. ádd the sáuce, red bell pepper, cárrot, cilántro, peánuts, crushed red pepper flákes ánd sesáme seeds. Toss until combined, serve ánd gárnish ás desired.
Article adapted from thechunkychef.com/spicy-thai-noodles/