Thai (Sort of) Peanut Noodles

 

I love the peanut sauce from our local Thai restaurant.  Tom Yum is an unassuming little place with friendly service and lighting fast take-out.  We love the salad rolls with peanut dipping sauce.  I decided to try to recreate the sauce for a noodle dish I’ve been imagining.  My friend Brennan’s peanut sauce recipe also inspired this dish.  Both of my kids LOVED it and no one knew it was whole wheat spaghetti under all that peanut buttery yumminess…

• 1 pound whole wheat spaghetti
• 1/2 C. creamy peanut butter
• 1/2 C. hoisin sauce
• 2 T. fresh lime juice
• 1/8 C. soy sauce
• 1/2 C. coconut milk
• 3 scallions, sliced
• 1/4 C. peanuts, chopped
• 1/4 C. fresh cilantro, chopped 

Cook the spaghetti according to the package directions.  Meanwhile, combine the peanut butter, hoisin sauce, soy sauce, lime juice, and coconut milk in a saucepan over medium-low heat.  Stir until the peanut butter is melted and the sauce is completely smooth.  Drain the spaghetti and toss with the sauce.  Top with the scallions, peanuts, and cilantro.  This dish can be served hot or cold, however, cooling caused the sauce to thicken, so if you like it smooth and creamy, hot is prefered.

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