Thai Peanut Noodles

Recipe courtesy of Ed Glebus

Thai Peanut Noodles:
6 oz. Cooked Barilla® Spaghetti
5 oz. Peanut Sauce
1/2 oz. Napa Cabbage
3 1/2 tsp. Green Onions, chopped
1/2 oz. Carrots, shredded
1/2 tsp. Black Sesame Seeds
1/2 tsp. White Sesame Seeds
Cooked Spaghetti:
1 box of Barilla® Spaghetti
1 Tbsp. Kosher Salt
1.5 gallons of Water
Peanut Sauce:
2 1/4 oz. Creamy Peanut Butter
3 Tbsp. 1/2 tsp. Hot Water
1 1/8 tsp. Lime Juice
1/4 Tbsp. Sugar White Granulated
3/4 tsp. LS Soy Sauce
3/4 tsp. Sambal Oelek Chili Sauce
2 1/2 tsp. Sweet Chili Sauce
2 1/2 tsp. Hoisin Sauce

Thai Peanut Noodles:

  1. Follow recipe as instructed.
  2. Mix cooled noodles with peanut sauce.
  3. Garnish with shredded carrots, julian green onions, black and white sesame seeds.

Cooked Spaghetti:

  1. Bring a large pot of salted water (1 Tbsp salt/1.5 gallons water) to a boil. Add pasta and cook until al dente. Drain and rinse with cold water. Toss with oil.

Peanut Sauce:

  1. Combine all ingredients and mix well. Set aside.