Thai Noodles in Peanut Sauce (Vegan)

October 20, 1999

Thai Noodles in Peanut Sauce

Thai food is just one of the many ethnic cuisines that offers many unique

dishes for vegans and vegetarians. This very tasty dish is very simple yet

satisfying. It also happens to be a favorite among some of my much younger

vegan friends. This makes an excellent dinner for a hot summer day when

served with a simple salad. I only use homemade unsweetened peanut butter

in my household and it does produce better results. Peanut butter without

salt, sugar, and other additives is widely available on the market now and

makes an admirable substitute. If you are using your everyday typical

peanut butter, omit the sugar. Dry sherry can be used instead of the rice

wine.

8 ounces thin spaghetti

1/4 cup smooth peanut butter

3 tablespoons soy sauce

1 tablespoon rice wine

1 tablespoon rice vinegar

2 teaspoons sugar

pinch chile pepper

1 teaspoon minced garlic

2 thinly sliced scallions

1 small peeled and diced cucumber

Cook the pasta in lightly salted boiling water until cooked. Drain and

rinse under cold water. Place the peanut butter, soy sauce, rice wine, rice

vinegar, sugar, pepper, and garlic in a food processor. Process until very

smooth. Toss the noodles with the peanut sauce, scallions, and cucumbers.

Wen Zientek-Sico Wen

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