This is a great vegetarian “salad”- that is very filling- a meal in itself. But, I frequently add leftover grilled steak, chicken or shrimp to make it even better. It’s a low cost menu item that can feed a large group. I regularly sent Leah the “Jade” sauce when she was at college and she would make it for friends and teammates. I like to use a “big” pasta like spaghetti- that won’t be weighed down by the sauce.It’s also a good do-ahead because it’s best served room temp. Prep the veggies ahead of time, crush the peanuts, If you are making the sauce, that can be done days in advance and refrigerated. And then, put the pasta pot on at the last minute.

1# spaghetti cooked al dente

1red bell pepperjulienned

1yellow bell pepperjulienned

6scallionstrimmed and cut diagonally

1/2cupcarrotscut into julienned

3/4 cup Jade Peanut saucewarmed slightly*

1/4cupcrushed peanuts

Cook pasta according to directions. Drain well and put into big pasta bowl.

Pour peanut sauce over pasta -add prepared veggies- Mix together well. Sprinkle crushed peanuts on top. That's all there is to it. It can be served warm, room temp, or cold the next day.

Spicy Peanut Sauce

3 T creamy peanut butter

4 T canola oil

4 T soy sauce

4 T sugar

4 t white rice vinegar

1 t sesame oil

1/4 t cayenne

1/2 t hot chili oil

2 cloves minced garlic

2 t minced ginger

Combine everything together in a bowl

and stir until well mixed.

It will keep in the fridge for 2 weeks.

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