Peanut Noodle Salad
Peanut noodle salad often gets stuck in the muck. We resolved to make the sauce as smooth as Thai silk.
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 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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