JOEL’S SPICY THAI NOODLES WITH PEANUT DRESSING

JOEL’S SPICY THAI NOODLES WITH PEANUT DRESSING

INGREDIENTS

2 Tablespoons fresh ginger, minced
6 Cloves garlic, minced
1 Tablespoon Vegetable oil (NOT olive oil)
1 Tablespoon Demitri’s Bloody Mary Seasoning
5 Tablespoons Peanut Butter
2 Tablespoons Mae Ploy
2 Tablespoons Soy Sauce
1 Tablespoon Sesame Oil
½ teaspoon Kosher Salt
1 Red Bell Pepper – seeded and white inner membrane removed, cubed
1 Cucumber – peeled and seeded, cubed
Spaghetti for 4 servings – cooked and allowed to cool
2 Tablespoons Chopped Scallion
Sesame Seeds – a pinch or three

DIRECTIONS

Sautee the ginger and garlic in the vegetable oil until golden brown.

Add Demitri’s, peanut butter, mae ploy, soy sauce and sesame oil. Like Joel says, “If you’re a freak and have something called Manis (sweet soy sauce) add about 2 teaspoons of that too. It’s good for ‘umami.’” Simmer until all ingredients are well heated and then remove from heat.

Add Red Pepper & Cucumber, stir well, pour over noodles and toss.

Refrigerate for 10 minutes

Garnish with chopped scallion, sesame seeds & serve!

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