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Ingredients
- kosher salt
- 12-oz spaghetti
- 2/3 C crunchy peanut butter
- 1-2 TBL red curry paste
- 2 tsp rice wine vinegar
- juice of 1 lime, plus wedges for serving
- 1/3 C fresh cilantro leaves, plus more for sprinkling
- 2 scallions, thinly sliced
- 1 cucumber, peeled, seeded & cut into thin strips
- 1 lg carrot, coarsely grated
- red pepper flakes or chili paste, for serving (optional)
Preparation
Step 1
bring lg. pot of salted water to boil
add spaghetti & cook as label directs
reserve abt. 1/2 C cooking water
drain in colander & rinse under cold water
shake off excess water
meanwhile, puree peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 C water & 1 tsp salt in food processor or blender until smooth
toss spaghetti w/ peanut sauce, scallions, cucumber & carrot in lg. bowl until coated
season w/ salt & stir in some of reserved cooking water to loosen sauce, if necessary
transfer to bowls & top w/ more cilantro & pepper flakes, if desired
serve w/ lime wedges