I think I'm getting pretty good at picking out awesome spicy asian recipes if I do say so myself. I found this particular recipe when searching for sriracha. I never would have guessed when I was 13 years old that I would like this type of dish. But, I'm glad my tastebuds have evolved over time. This recipe packs plenty of spice thanks to the 2 tablespoons of sriracha. Obviously, if you don't like spice as much I would cut it back to about 1 tbsp. But, I really think you should try to be tough and handle it. It's that good. It sort of reminded me of this asian peanut recipe I posted a couple of months ago. But, it doesn't have any veggies other than the green onions (I used scallions from my garden). Also, there's no chicken in it either. I highly recommend this if you like spice and peanuts. Plus it is super easy to make! Delicious! Enjoy!
12-16 oz long, flat pasta, cooked (I just used spaghetti noodles)
4 green onions, chopped (I used scallions from my garden)
2 garlic cloves, minced
2 tablespoons smooth peanut butter (I used reduced-fat crunchy peanut butter)
2 tablespoons chili sauce (I used sriracha)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons peanut oil (I just used olive oil)
2 tablespoons broth or water
1 tablespoon honey
Big handful cilantro, chopped
Handful roasted peanuts
Palmful sesame seeds
Also I used some basil, chopped
Take all of the ingredients minus the spaghetti, peanuts, and the sesame seeds and combine in small bowl. I put my bowl in the fridge for an hour. But, you don't have to do that.
If you want toast the sesame seeds and peanuts in a pan for about 5 minutes. Prepare your noodles. Once the noodles have been cooked and drained; pour into your bowl. Pour the sauce on top of the noodles and toss. Add the peanuts and the sesame seeds and toss. Enjoy!
(Click here for printable recipe)