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. |
|
2
Done
|
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. |
