Thai Peanut Noodle Salad (from America's Test Kitchen)

Today we had five 11-13 year olds at AFM Kids Cooking School. Our recipe included pasta which is usually a winner with kids; and I thought that peanut butter would also be a winner. But my guess is that none of them (and many of you) have not had peanuts as part of a main dish. In Thailand, where my family and I spent nearly a year), we had many dishes that included peanuts. I also found a number of recipes from Africa using "ground nuts." They are tasty and have fat and protein. Most recipes can either use crunchy or smooth peanut butter.

Here is the Recipe: ENJOY!

Thai dishes usually have some heat (hot peppers or sauce): it’s up to you…

Thai dishes are always made with fresh ingredients: perfect for our Market cooks…

lb spaghetti or 1 lb linguine
tablespoon salt

tablespoons toasted sesame oil
cup chunky peanut butter
tablespoons soy sauce
tablespoons white vinegar
tablespoon grated fresh ginger
tablespoon hot sauce (optional)
cucumber, peeled, quartered lengthwise, seeded, and sliced thin
red bell pepper, seeded and cut into 1/4-inch strips
cup chopped fresh cilantro or 1⁄3 cup parsley

4  green onions, thinly sliced (optional)

DIRECTIONS:

Pasta: Bring 4 quarts water to boil in large pot. Add pasta and salt to boiling water and cook as package directs. Reserve ¾ cup pasta cooking water. Drain pasta in colander, rinse with cold water until cool, drain once more, and transfer to large bowl. Add sesame oil and toss to coat.

Sauce: Whisk peanut butter, soy sauce, vinegar, ginger, hot sauce, and 6 tablespoons pasta cooking water in medium bowl until smooth.

Finishing touches: Add dressing, cucumber, bell pepper, and cilantro to pasta and toss to combine, adding reserved pasta water as needed to adjust consistency. Serve.

Prep storage ideas: Oil-coated pasta, dressing, and vegetables can be refrigerated in separate airtight containers for 2 days. Bring ingredients to room temperature before tossing together. Add warm water to thin if needed.