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About the recipe
This crunchy Thai spaghetti salad is generously drizzled with my favorite sesame peanut butter sauce. It's easy to make and absolutely addictive to eat! You can serve these delicate spaghetti cold or warm and you can add sriracha for a kick!
Products:
200 gr. Spaghetti Little Apettino
For the sesame peanut butter sauce:
¼ cup soy sauce
¼ cup sweet chili sauce
3 tbsp sesame oil
2 tbsp. peanut butter
2 tbsp. seasoned rice vinegar
1 tbsp. chili oil
4 cloves garlic, finely chopped
The juice of 1 large lime
To serve the Thai spaghetti salad:
1 medium-large red/yellow pepper, finely chopped
1 cup grated carrots, finely chopped
1 bunch coriander, finely chopped
½ cup green onions, finely chopped
½ medium red onion, finely chopped
1 tbsp. shelled, roasted peanuts
Method of preparation:
Start by cooking the spaghetti according to the package directions. Boil them for 3 minutes in boiling, salted water, drain them and rinse with cold water.
Meanwhile, whisk together the soy sauce, sweet chili sauce, sesame oil, peanut butter, rice vinegar, chili oil, garlic and lemon juice until smooth and creamy. Season to taste.
Add the cooked spaghetti to a large bowl and garnish with the chopped red pepper, carrots, cilantro, peanuts, green onions, and red onion.
Pour the sauce over the top and toss everything together until each noodle is evenly coated. Serve immediately or store in the refrigerator in an airtight container for 3-4 days.