Oriental Spaghetti with Shredded Vegetable and Spicy Peanut Sauce
For the sauce:
1/4 cup smooth peanut butter
1 tablespoons soy sauce
1 tablespoons rice vinegar or white-wine vinegar
1 small garlic clove, chopped
cayenne to taste
1/4 tsp. sugar
1/4 cup hot water
1 carrot, cut into 3-inch pieces and each piece cut lengthwise into 1/8-inch shreds
1/4 lb. Snow peas, trimmed and cut lengthwise into 1/8-inch shreds
6 oz. Spaghetti
2 scallions, cut into 3-inch pieces and each piece cut lengthwise into 1/8-inch shreds
Make the sauce: In a blender blend the peanut butter, the soy sauce, the vinegar, the garlic, the cayenne, the sugar, and the water until the sauce is smooth.
In a kettle of boiling salted water boil the carrots for 2 minutes and with a slotted spoon transfer them to a bowl of ice water to stop the cooking. In the kettle boil the snow peas for 15 seconds and with the slotted spoon transfer them to the bowl of ice water to stop the cooking. In the kettle boil the spaghetti for 10 minutes, and rinse it briefly under cold water. Drain the spaghetti well, transfer it to a bowl, and toss it with the sauce, the carrots and the snow peas, drained, the scallions, and salt and pepper to taste. Serve the pasta at room temperature.
Serves 2
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