Thai Peanut Noodles in Spicy Sauce

Recipe Courtsey --> Smita Chowdhri

Ingredients

For peanut dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger (or ginger paste)
1 medium garlic clove, chopped (or garlic paste)
2 tablespoons red-wine vinegar ( or regular vinegar)
1 1/2 tablespoons Asian sesame oil
1 teaspoon dried hot red pepper flakes
Lemon juice

For noodle salad
Dried linguine or “thick” spaghetti
4 scallions, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips
1 yellow bell pepper, cut into 1/8-inch-thick strips
3 tablespoons sesame seeds, toasted
Small bunch of Cilantro (chopped)
2 Carrots (cut into matchsticks)
2 Cucumbers (cut into matchsticks)
Sesame oil

Method
1. Boil noodles according to package instructions. Drain and keep aside.
2. In a blender, mix the peanut dressing ingredients. Taste and adjust seasonings as needed.
3. In a wok or stir-fry pan, heat a couple of table spoons of sesame oil. Stir-fry the whole peanuts for a couple of minutes, remove and keep aside.
4. Then stir-fry the julienned carrots until they soften a bit.
5. Next, add the boiled noodles and the peanut sauce. Stir-fry for 5 minutes or so. Add the julienned cucumbers, peppers, scallions and chopped cilantro and switch off gas in 2-3 minutes.
6. Garnish with remaining chopped cilantro and chopped peanuts, and toasted sesame seeds.