Peanut Noodle Salad

Name: Peanut Noodle Salad
Yield: Serves 6 to 8
Cuisine: Asian, Thai
Ingredients: 1 pound, spaghetti or linguine; 1 tablespoon, salt; 3 tablespoons, toasted sesame oil; 3/4 cup, chunky peanut butter (see note); 6 tablespoons, soy sauce; 3 tablespoons, white vinegar; 1 tablespoon, grated fresh ginger; 1 tablespoon, hot sauce (see note); 1 , cucumber, peeled, quartered lengthwise, seeded, and sliced thin; 1 , red bell pepper, seeded and cut into 1/4-inch strips; 1/3 cup, chopped fresh cilantro

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Appears in Cook's Country June/July 2010

SERVES6 to 8

TIME50 minutes

WHY THIS RECIPE WORKS

We use ordinary chunky peanut butter in our Peanut Noodle Salad for its gentle sweetness, good crunch, and lack of grittiness. Because we used chunky peanut butter, there was no need to add chopped peanuts. Using thick dried spaghetti or li...

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