Spicy Thai Noodles
Source of Recipe
From "The Cookies and Cups Cookbook" by Shelly Jaronsky
"Spicy Asian noodles are one of those foods I could eat every day. Add some grilled shrimp or chicken and you have a hearty meal, or eat them plain for a simple dinner or lunch. And you can eat these guys warm or cold, which I love. Grabbing a big bowl of noodles directly out of the fridge and digging in with a fork is my personal favorite. Keepin' it classy, folks! You can make these spicier if you're feeling daring, or milder if your kids are picky about spices. This is easy food at its finest."
List of Ingredients
◦ ½ cup vegetable or canola oil
◦ 2 tablespoons sesame oil
◦ 1 tablespoon rice vinegar
◦ 1 tablespoon lime juice
◦ 2 teaspoons crushed red pepper
◦ 1 clove garlic, minced
◦ ¼ cup less sodium soy sauce
◦ ¼ cup honey
◦ 1 pound spaghetti
◦ ½ cup chopped salted peanuts
◦ 2 medium carrots, grated
◦ 1 cup chopped cilantro
◦ ½ cup thinly sliced English cucumber
In a medium bowl, whisk together both oils, the vinegar, lime juice, red pepper flakes, garlic, soy sauce, and honey. Set aside.
Cook the pasta according to the package directions.
Drain the pasta and place in a large serving bowl. Pour the reserved dressing on top of the noodles and toss to coat. Add the peanuts, carrots, cilantro, and cucumber and stir to combine. Serve warm or cold.