Peanut Sesame Noodles

The original recipe is from Kathy Casey published in the Seattle Times when she used to have a fabulous weekly column.

Salad
1/2 to 1 lb dry spaghettini or thin spaghetti pasta
1 c. snow peas, sliced (I use sugar peas or snow peas or shelled edamame)
1/4 cup fresh cilantro, chopped
1 large carrot, julienned
2 c. bean sprouts (or thinly sliced cabbage and/or celery)
4 green onions, thinly sliced
1/2 c. salted, roasted peanuts, chopped
1 - 2 tbsp sesame seeds, lightly toasted

Sauce
1/2 c. chunky peanut butter
1/3 c. rice wine vinegar
1/3 c. sugar
3 tbsp soy sauce
2 tbsp water
1 tbsp toasted sesame oil
1/4 c. Thai sweet chili sauce
1 tsp ginger, grated
1 1/2 tsp garlic, grated

1. Break spaghetti in half and cook in boiling water until just done.  Drain pasta well and set aside.
2. In a large bowl, combine peanut butter, vinegar, sugar, soy sauce, water, sesame oil, sweet chili sauce, garlic and ginger. Whisk together until smooth.
3. Add the cooked pasta, snow peas, sesame seeds, cilantro, carrots, sprouts/cabbage/celery