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Thai Peanut Noodle Salad Kind Arthur Flour Yield: 6 servings Peanut Sauce 1 cup peanut butter, crunchy or smooth ¾ cup unsweetened coconut milk 2 Tbsp. soy sauce 2 Tbsp. fresh lime juice 2 tsp. chili garlic paste or 2 red Thai chilies, chopped 2 Tbsp. palm or brown sugar, or to taste Peanut noodle salad 1 pound thin spaghetti or soba noodles, cooked and cooled 2 cups sliced cucumber, unpeeled if well washed and unwaxed 1 cup diced red pepper 1 cup sliced scallions, green and white 2 tsp. sesame oil water or lime juice to thin sauce as needed. Place all of the sauce ingredients in the bowl of a food processor and process until combined. Store covered in the refrigerator for up to a month. The sauce will thicken as it sits in the refrigerator; its OK to thin it with some lime juice or water before using. For the salad, toss the cooled pasta with the vegetables and sesame oil. Stir in the peanut sauce and chill before serving. Garnish with fresh chopped peanuts. |
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