Wow! These noodles are unbelieveably good! I am sad that they are already gone. It was a really nice change to have pasta paired with a flavor other than the usual marinara sauce. The dressing is so flavorful and the addition of eddamame, carrots, bell peppers, and scallions added an extra punch of flavor and texture. I am pretty sure that I could easily polish off a whole recipe of this simple salad. The scallops were the perfect protein to pair with the noodles. Scallops have such a light and delicate flavor. They are pretty expensive, so we have scallops only every now and then. We both loved this meal and will be making it again soon!
Thai Peanut Noodles
1/2 cup peanut butter
1 lime juiced and zested
2 1/2 tsp. sesame oil
1 Tbsp. rice vinegar
2 Tbsp. soy sauce
3 Tbsp. honey
2 cloves garlic, sliced
1 Tbsp. ginger, minced
1/2 cup cilantro, chopped
1/4 cup oil (I used chicken broth)
1/4 tsp. salt
2 tsp. chili sauce
2-4 Tbsp. water
Toss everything in a food processor or blender and blend until smooth. If too thick, blend in more water or oil (I used broth).
1 red bell pepper siced
1-2 carrots cut into matchsticks
1 cup shelled edemmame
2 scallions, sliced
Saute bell pepper, carrots and edemmame briefly just to soften. When softened, throw them in a mixing bowl and add the scallions.
Cook spaghetti noodles according to package directions, drain and toss with vegetables. Pour some of the dressing over the pasta and veggies, toss together. Serve with seared scallops on top or your choice of meat.
Don't pour all of the dressing on at one time. As the noodles sit, they absorb the dressing. You will need some reserved to freshen the salad up. I served this meal with a green salad and toasted English muffins. YUMMY!!!
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