added 03/07/08
Serves 2
For the sauce:
1/4 cup smooth peanut butter
1 Tbs. soy sauce
1 Tbs. rice vinegar or white-wine vinegar
1 small garlic clove, chopped
Cayenne to taste
1/4 tsp. sugar
1/4 cup hot water
1 carrot, cut into 3-inch pieces and each piece cut lengthwise into 1/8-inch shreds
1/4 lb. snow peas, trimmed and cut lengthwise into 1/8-inch shreds
6 oz. spaghetti
2 scallions, cut into 3-inch pieces and each piece cut lengthwise into 1/8-inch shreds
Salt and freshly ground black pepper, to taste
Make the sauce: In a blender blend the peanut butter, the soy sauce, the vinegar, the garlic, the cayenne, the sugar, and the water until the sauce is smooth.
In a kettle of boiling salted water boil the carrots for 2 minutes and with a slotted spoon transfer them to a bowl of ice water to stop the cooking. In the kettle boil the snow peas for 15 seconds and with the slotted spoon transfer them to the bowl of ice water to stop the cooking. In the kettle boil the spaghetti for 10 minutes, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the carrots, and the drained snow peas, the scallions, salt, and pepper to taste. Serve the pasta at room temperature.
—Gourmets Short Order
Shopping List
Rice vinegar or white-wine vinegar (Grocery or International)
6 oz. spaghetti (Grocery)
1/4 cup smooth peanut butter (Bin Bulk or Grocery)
Soy sauce (Bin Bulk or International)
Cayenne (Bin Bulk or Grocery)
1 carrot (Produce)
Garlic (Produce)
1/4 lb. snow peas (Produce)
2 scallions (Produce)