Peanut Butter Spaghetti

A more "mature" palette might know this Delicious dish as Thai Cold Noodles, here at the CDC we LOVE Peanut Butter Spaghetti.  In keeping with a cause close to my heart, we observe Meatless Monday.  Not eating meat one day a week helps me feel good about reducing our carbon footprint as well as easing our budget.  This bright, filling and tasty meal fits into those goals just right.  I like to use rice noodles as opposed to whole wheat or  Durham semolina pasta,  Rice noodles carry the sesame flavor better and still hold on to the peanut butter sauce, if you use "regular" spaghetti, angle hair is the best option .  This dish is pretty simple and can easily be made a day ahead...if you make them on Sunday, be sure to make a double batch...'cause once they've chilled for a while in the fridge...they're a great evening nom.  

   The kidlettes like to add their own toppings, chopped cucumber, shredded cabbage, chopped peanuts, sliced apples, cilantro and Thai basil are popular add-ins. If you have a little more fiery taste... red pepper flakes or the ultimate Thai chili are perfect sources to take them to the next level.

    Peanut butter spaghetti is completely portable too, so pack a cooler with these healthy, protein rich, salty, sweet, Umami good noodles grab the chop sticks and head to the soccer game or park or have as an "eat in the car" meal..... They'll leave you Tongue Thai'd..

 

1/2 lb Udon Noodles ( or angel hair pasta) 1/2 cup peanut butter (smooth) 14 cup peanut oil (canola or lite olive) 1/3cup low sodium soy sauce 1/3cup rice wine vinegar 1/8 tsp fish sauce (in the Asian section of the grocery) 58 tbsp chili sauce (asian, recommend sriracha, red pepper flakes work to) 58 tbsp sesame oil 13 tbsp sugar

13 tsp ground pepper (preferably white) 16 tsp garlic powder 13 cucumber (seeded and chopped) 13 red bell pepper (seeded and chopped) 13 bunch green onion (chopped set aside half of chopped green tops) 13 cup vegetables (snow peas 1 cup chopped napa cabbage 1 cup bean sprouts 1 cup optional 1 cup green apples , etc) 58 tbsp sesame seed (toasted) 1/2 cup chopped cilantro (optional)

1	Cook noodles al dente (do not overcook - mushy noodles won't work).
2	Strain and rinse under cold water until cooled.
3	Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
4	In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later),
5	Chill minimum 2 hours.
6	Transfer to a bowl or platter, if you you want.
7	Before serving pour reserved "dressing" over noodles.
8	top with your favorite add-in