Ingredients
1 pound spaghetti
8 ounces snow peas, slivered lengthwise
1 red bell pepper, cut into long, thin strips
1/2 cup smooth peanut butter
2 cloves garlic
1 jalapeno pepper (seeds removed, if desired)
1/4 cup soy sauce
1/4 cup rice vinegar
1/3 cup warm water
2 tablespoons toasted sesame oil
1/4 teaspoon salt
Preparation
In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and red bell pepper.
In a blender, puree peanut butter, garlic, jalapeno, soy sauce, rice vinegar, warm water, sesame oil, and salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.
