Sesame Noodles with Thai Peanut Sauce

Here's something a little different.  Forget paying for greasy, heavy takeout Thai food.  Make your own version of spicy sesame noodles!  This recipe features a rich, creamy and spicy sauce that pairs perfectly with the citrus-y bite of fresh cilantro leaves and the zing of chopped scallions.  Toasted sesame seeds add a nutty, delicious flavor.  Serve as the main course or as an accompaniment to Asian-themed grilled foods.

Sesame Noodles with Thai Peanut Sauce

Kosher salt

1 lb. Chinese egg noodles or spaghetti

1 one inch piece ginger, peeled and chopped

3 cloves garlic, smashed

2 tbsp. light brown sugar

1 cup Smuckers Natural creamy peanut butter

3 tbsp. rice wine vinegar

3 tbsp. low sodium soy sauce

1 tsp. Sriracha (Thai spicy chili sauce)

1 tbsp. toasted sesame oil

6 tbsp. water

2 scallions, sliced thin

1 tbsp. toasted sesame seeds (for garnish)

Fresh cilantro leaves (for garnish)

Cook the noodles in a large pot of salted, boiling water over medium heat until barely tender and still firm.

Drain immediately and rinse with cold water until cool.  Drain the noodles well and transfer to a wide bowl.

In a blender or food processor, add the ginger, garlic, brown sugar, peanut butter, vinegar, soy and chili sauces, sesame oil and water and process until smooth.

Put the blender jar into the refrigerator and let it chill for about half an hour.  Pour the peanut sauce over the noodles and toss until well-coated.

Serve garnished with the scallions, sesame seeds and cilantro.