What’s Cooking in Gail’s Kitchen? All the Buzz: Thai Peanut Noodles! Take advantage of that extra serving, or two, of leftover spaghetti noodles in the fridge right now. As long as you kept them separate from the sauce, you have the option to eliminate one step in making Thai Peanut Noodles to eat with a sandwich for lunch. If not, then boil up a batch of spaghetti first and let it cool a bit. Meanwhile, prepare the sauce. I like the spicy kick of red pepper flakes blended with the smooth creaminess of chunky peanut butter. The fresh green onion bits give it an added crunch. Have I piqued your taste buds?
THAI PEANUT NOODLES
2 servings of plain spaghetti, cooked and drained
1/3 cup chunky peanut butter
4 tablespoons soy sauce
2 tablespoons honey
2 teaspoons vinegar
1/8 teaspoon garlic powder
1/8 teaspoon ginger powder
2 teaspoons sesame oil
1-2 teaspoons red pepper flakes
6 tablespoons green onions, sliced
Make spaghetti according to package directions. Drain and cool. Set aside. In a medium bowl combine chunky peanut butter, soy sauce, honey, and vinegar. Stir with a whisk until smooth. Add garlic powder, ginger, sesame oil, and red pepper flakes. Blend well. Add noodles and toss gently to coat. Sprinkle with green onion bits and serve.