Peanut Noodle Salad

From Cook's Country | June/July 2010

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 linguini kept the sauce smooth—and saved a trip to the… read more

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 linguini kept the sauce smooth—and saved a trip to the grocery store for exotic rice noodles.

Cooling the cooked noodles under cold running water and coating them with sesame oil before tossing them in the sauce created a barrier that helped prevent pasty pasta.

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Serves 6 to 8

If you prefer natural peanut butter, add 1 tablespoon brown sugar to the dressing. Use a mild hot sauce, such as Frank's. If you use a hotter hot sauce, such as Tabasco, reduce the amount to 1 teaspoon.

Ingredients

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