Ingredients
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1 tbsp Sea salt
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400 g San remo spaghetti
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2 tbsp Vegetable oil or peanut oil
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4 tbsp Raw peanuts
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4 cloves Garlic sliced thinly
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1 cup Carrots julienned and blanched
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1 cup Red bell peppers julienned and blanched
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1/2 cup Green onions sliced
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1/4 cup Jif creamy peanut butter
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2 tbsp Honey
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2 tbsp Lee kum kee premium soy sauce
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1 tsp Lee kum kee sesame oil
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2 tsp Calamansi juice
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to taste Tabasco red pepper sauce
Directions
Steps
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1
Done
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Bring a pot of water to a boil over high heat. Add salt. Cook pasta according to package directions or until al dente. |
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2
Done
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Meanwhile, heat oil in a saucepan over medium heat. Add peanuts and garlic; cook, stirring frequently, until peanuts are cooked through. Set aside. |
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3
Done
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Make the dressing: Whisk together all ingredients. |
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4
Done
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Drain noodles and reserve ½ cup pasta cooking water. Toss pasta with dressing then add carrots, bell peppers, and half of the green onions. Add pasta water if pasta is too dry. |
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5
Done
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Top with peanuts, garlic, and remaining green onions. Serve immediately. |
