These Thai Noodles are hurled with a fiery shelled nut sauce and embellished with crunchy sesame seeds. You can modify the zest level to suit your taste, yet I like my shelled nut noodles too fiery!
I don't make Thai nourishment regularly, however when I do I generally cherish it! These zesty Thai shelled nut noodles were no special case! They are anything but difficult to make, require negligible cooking (the main thing that should be cooked is the pasta), and I adore the crunch factor from the crisp veggies, peanuts and sesame seeds.
These Thai noodles are so natural to make and staggeringly delightful! Delicate noodles are hurled with crisp bright veggies, crunchy peanuts and a rich and smooth shelled nut sauce that will leave everybody desiring more. Try not to like zest? Simply discard the sriracha.
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Ingredients
- 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
- 1 cup matchstick carrots
- 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
Instructions
- 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.
For more detail : bit.ly/2OGA0Lb
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