Wednesday, March 2, 2016

today's luncheon...

Spicy Thai Peanut Noodles | Cooking Classy
Photo belongs to Cooking Classy

My team and some of our assistants like to have birthday luncheons to celebrate those momentous days and luncheons just break up a week, don't they? Anyway, one of the ladies suggested we have a Potato Bar today and my contribution is this Spicy Thai Peanut Noodle dish. I'm doubled the recipe and Brian and I tested it last night.  Delicious and spicy and each bite is filled with different textures which I love.  It took a bit of time to dice everything into the small strips, but it was well worth it as the dish is quite colorful.

Yield: About 4 - 5 servings
  • 12 oz spaghetti (I used Barilla White Fiber)
  • 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
  • 1 large cucumber, peeled, seeded and sliced into thin strips then cut into-2-inch pieces
  • 3/4 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup lightly salted roasted peanuts, roughly chopped
  • Sesame seeds, for garnish (optional)
  • Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 Tbsp soy sauce
  • 2 Tbsp honey
  • 2 Tbsp Sriracha (more or less to taste)
  • 2 Tbsp fresh lime juice
  • 1 1/2 Tbsp peeled and minced fresh ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp sesame oil
  • Cook spaghetti according to directions listed on package. Meanwhile prepare peanut sauce by combining all sauce ingredients in a mixing bowl, whisking until well blended and smooth.
  • Drain pasta and pour into a large serving bowl. Toss with sauce then add bell pepper, cucumber, green onions, cilantro and peanuts and toss lightly. Sprinkle with sesame seeds and serve.
  • Recipe source: adapted slightly from Gourmet

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