Recipe for cooking Sesame Noodles with Thai Peanut Sauce

Recipes from Thailand :: Thai Rice and Noodle Dishes

1 lb. vermicelli or thin spaghetti
3 Tbsp. dark sesame oil
3 cloves garlic
4 green onions, cut in 1/2-in. pieces
1 (1 in.) piece ginger root, pared and quartered
1/3 c. peanut butter (plain or chunky)
1/4 c. soy sauce
1/4 c. tap water or chicken broth
1 Tbsp. rice or white vinegar
1 Tbsp. canola (or other vegetable) oil
2 Tbsp. sugar
1/2 tsp. crushed red pepper

Cook spaghetti as directed; drain and rinse with cold water. Toss with 2 Tbsp. sesame oil (this dish can be served cold or hot). If you want to serve as a hot dish, do not rinse with cold water; just drain.

In food processor, finely chop garlic, green onions and ginger. Add remaining sesame oil and all ingredients. Process until thoroughly mixed. Top each serving of vermicelli or spaghetti with amount of desired sauce.