Spicy Thai Noodles
Ingredients
2 Mucci Farms Hot Shots Jalapeño Peppers, sliced into fine strips, no seeds or ribs
1 to 2 Mucci Farms Hot Shots Red Pencil Hot Peppers, finely minced (optional)
8 oz (227 g) fresh Chinese noodles, or ¼ lb (113 g) dried pasta
2 large red, orange or yellow Mucci Farms Sweet Bell Peppers, sliced into thin strips
1 large Mucci Farms Seedless Cucumber, sliced into thin strips or half moons
1 cup Mucci Farms Naked Leaf Living Basil, loosely packed
1 cup mung bean sprouts
8 scallions, finely sliced into thin strips
½ cup roughly crushed roasted peanuts
DRESSING:
1 large Mucci Farms Seedless Cucumber, sliced into thin strips or half moons
1 cup Mucci Farms Naked Leaf Living Basil, loosely packed
1 cup mung bean sprouts
8 scallions, finely sliced into thin strips
½ cup roughly crushed roasted peanuts
3 tbsp. soy sauce
1 tbsp. sugar or honey
1 clove garlic finely grated
3 tbsp. warm water
Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water until thoroughly chilled.
Whisk together peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water, in a large bowl.
Add bell peppers, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and pencil hot peppers (if using). Toss to combine.
Top with roasted peanuts, serve immediately.
