3/4 cup creamy peanut butter, at room temperature
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon white vinegar
2 cloves garlic, minced
Hot sauce, such as Sriracha, optional
2 tablespoons salt
7 ounces dry spaghetti or angel hair pasta (half of the standard 14.5-ounce box)
Thinly sliced carrots
Thinly sliced cucumbers
Thinly sliced red pepper
Thinly sliced scallions
The peanut butter sauce will stay fresh for up to a week if stored in an airtight container in your refrigerator. This dish can be served hot or cold.
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