Cold Peanut-Curry Noodles
12 ozs whole-wheat spaghetti
2/3 cup crunchy peanut butter
2 tbsps red curry paste
1 tsp sesame seed oil
2 tsps rice wine vinegar
2 tbsps sweet chili sauce
Juice of a lime, plus wedges
1/3 cup fresh cilantro, plus more for garnish
2 scallions, thinly sliced
1 cucumber, peeled, seeded and cut into thin strips
1 large carrot, shredded or peeled thinly
Tastic spice original
Red pepper flakes or chili paste, for serving
1. Bring a large pot of salted water to boil. Add the pasta and cook as the label directs. Reserve about 1/2 cup cooking water, then drain and rinse under cold water. Shake off the excess water.
2. Meanwhile, combine the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water, sesame oil, sweet chili sauce and 1 tsp Tastic spice in a food processor or blender. Process until smooth.
3. Toss the pasta with the peanut sauce, scallions, cucumber and carrot in a large bowl. Season with Tastic and stir in some of the reserved cooking water to loosen the sauce as desired. Top with more cilantro and red pepper flakes, if desired. Serve with lime wedges.