Cold Peanut Pasta Salad

• 227 g spaghetti noodles
• 125 ml crunchy peanut butter
• 60 ml soy sauce
• 45 ml lime juice
• 30 ml honey
• 30 ml sesame oil
• 30 ml Sambal Oelek (for spicy version, otherwise cut down to 2 tsp [ 10 ml ])
• 2 garlic cloves, pressed
• 15 ml water, optional
• ¾ inch piece of ginger, grated (optional; Ellen rarely uses this)
• 2 bell peppers, thinly sliced
• 115 g julienned carrots
• 1 English cucumber, peeled, seeded, and thinly sliced
• 1 bunch of green onions, sliced
• ½ bunch cilantro, chopped
• 1 jalapeño, thinly sliced
• 50 g peanuts, chopped

Mga Tagubilin

1. Noodles

   1

   Bring a pot of salted water to a boil. Add the noodles and cook until al dente, usually around 8 minutes, but check the package for instructions. Make sure not to overcook the noodles. Drain, rinse with cold water to stop the cooking process, and drain again.

2. Dressing

   2

   Whisk all of the dressing ingredients together until well emulsified: peanut butter, soy sauce, lime juice, honey, sesame oil, Sambal Oelek, garlic, and water. I almost never use ginger for this recipe, but if you like, add it to the dressing now.

3. Assembly

   3

   Combine all of the ingredients, including the drained noodles. Pour the dressing over and toss until well combined. Serve garnished with peanuts.