1/2 hothouse or english cucumber (seeded and thinly sliced)
1 Large carrot (peeled into 1.5)
2 cups snow peas (chopped)
3 green onions (white and green parts, thinly sliced)
3 tablespoons peanut butter
1/3 cup water
1 teaspoon ginger (grated or finely minced)
1 teaspoon sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons canola oil
2 teaspoons brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon sriracha (or 1/8 tsp red pepper flakes)
This recipe would work well with soba noodles or rice noodles as a wheat free alternative.
Prepare spaghetti according to package directions. Strain and run under cold water until noodles are cooled.
Meanwhile, over medium heat whisk peanut butter, water, ginger, sesame oil, soy sauce, canola oil, sugar and sriracha until well combined. Remove from heat, add lime juice and cool to room temperature.
If serving immediately, toss noodles, vegetables and peanut sauce in a large bowl until well combined. If making ahead, reserve 1/4 cup of the peanut sauce for tossing just prior to serving.