I don't quite remember where this cookbook came from, but I'm fairly certain Shannon gave it to me probably 15 years ago. Okay, so the copyright is 1996, so it's more like a decade ago. It's called Quick & Easy Recipes Pasta and Noodles Food Writers' Favorites. I was surprised to see that includes a recipe for kugel that is attributed to the wife of my former boss and favorite editor at The Morning Call.
It's been a year, maybe two, since I've made peanut butter noodles. The name sounds gross, so I often call it "Thai noodles." We'll be serving it tonight with a side salad, and maybe some fresh mango.
The recipe came from Christine Randall, who was then asst. features editor at The Post and Courier of Charleston, S.C. She writes: "When I first came across this recipe, it sounded a bit offbeat, but I figured I'd try it once because it was so easy-- and I loved it."
Spicy Peanut Butter Noodles
Makes 2 to 3 servings
1/3 cup peanut butter, smooth or crunchy
2 tablespoons vegetable oil
2 tablespoons soy sauce
1/2 teaspoon cayenne pepper (can be adjusted to taste)
1/2 teaspoon granulated sugar
1 tablespoon balsamic vinegar
1 large clove garlic, finely chopped
8 to 12 ounces spaghetti or linguine
1. In a bowl, combine peanut butter, oil, soy sauce, cayenne, sugar, vinegar and garlic. With a rubber spatula, work mixture together until creamy and smooth. If time permits, refrigerate, covered, for four hours. (If time does not allow, don't worry, it will still be good.) Bring to room temperature before using.
2. Prepare spaghetti. Drain. Combine hot pasta and peanut butter sauce. Mix gently. Serve immediately.
