thai noodles with peanut sauce

on a hot day when you want something light and almost refreshing for dinner, make this thai peanut sauce noodle dish. it's substantial enough yet isn't heavy and can be served cold or at room temperature. peanut sauce is pretty much great on anything. well, maybe not anything, but many things. i could probably eat it on it's own. 

thai peanut sauce noodles

adapted from this recipe

peanut sauce:

- 1 1/2 c peanut butter (i used chunky)

- 1/2 c coconut milk

- 3 tbs water

- 3 tbs fresh lime juice

- 3 tbs soy sauce

- 2 tbs fish sauce

- 1 1/2 tbs hot sauce (i used sriracha)

- 1 tbs grated ginger

- 3 cloves garlic, minced

-combine all ingredients and stir until fully blended. cover with plastic wrap and allow to sit for at least 30 minutes before serving so that the flavors can blend together.

note: this recipe makes a LOT of peanut sauce. whatever you don't use can be freezed and enjoyed later. 

ingredients:

- 1/2 lb spaghetti

- about 24 shrimp

- 1 cucumber

- 1 carrot

- salt and pepper

-garlic powder

- oil

-1/2 lime

-peanut sauce 

1. make peanut sauce

2. cook spaghetti in boiling water with some salt until al dente or cooked to your liking.

3. drain pasta and set aside to cool.

4. peel cucumber and slice in to very thin slices (about 1-2" length). set aside. 

5. peel carrot and slice in to very thin slices.  (about 1-2" length)(i don't like raw crunchy carrots so i used my peeler to just make very very thin pieces of carrot) set aside.

6. cook the shrimp on medium high heat until all of the gray turns pink. don't forget to season it with salt, pepper and garlic powder or fresh garlic.

7. combine all of the ingredients in a large bowl just before serving. (if you do, the pasta will soak up all of the moisture from the sauce and it'll be a dry mess of a dish.)

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