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Almost everything for the base of this dish comes from the pantry - spaghetti noodles, peanut butter, soy sauce (though some are supposed to be kept in the refrigerator). I do add fresh raw veggies like cucumbers, green onions, snow peas and bell peppers, and sometimes add chicken that I've either grilled or sauteed with a little bit of sesame oil and soy sauce, but who keeps chicken in the pantry, right?!?
Cook 16 oz. spaghetti or other long, thin noodles as the package directs. Drain, rinse (yes! rinse the pasta!) then toss with 1-2 Tbsp. sesame oil.
In a food processor, pulse about 5 cloves of garlic (sometimes I use more) until they are small pieces, then add 1/2 c. peanut butter, 1/4 c. soy sauce, 2 T. either honey or sugar, 2 T. rice vinegar, 2 T. chili oil, and 1 chopped chili (like fresh jalapeno or Serrano, but if you don't have these on hand, the chilioil will still make it spicy). Puree until smooth.
Toss the noodles with the sauce. Topping with cooked chicken, julienned cucumber, green onions, peas, or bell peppers is optional, of course.
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3-31-2006 @12:26PM Denise said... I think I'm going to make this for dinner tonight. The only thing I don't have is chili oil...I think. Two weeks ago I discovered we have rice vinegar after a few months of wanting to buy some. This will be the first recipe to call for it that I've used since then. Some pantry raiding is definitely in order here.
I can't wait for dinner now :)
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4-01-2006 @1:45PM sarah said... oh denise! i'm so glad you're going to try it! and please do let us know how it turns out and any modifications you make that make it even better!
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