Ingredients
3/4 to 1 C peanut butter, chunky (if smooth is used add more chopped peanuts, see below)
8 Tbsp (1/2 C) soy sauce or Tamari
6 Tbsp dark toasted Sesame oil
4 Tbsp Red wine vinegar
2 Tbsp minced reserved radish (if you don’t have that then substitute a generous pinch of salt)
4 tsp sugar, but 3 tsp works fine, too
2-4 tsp chili paste with garlic (substitute: sambal with 2 cloves chopped garlic)- All to taste
3/4 C finely chopped scallions (primarily white parts but green works, too)
1/4 C chopped peanuts for garnish but chop 1/3 cup extra if smooth peanut butter is used for sauce instead of chunky
6-8 Tbsp hot pasta water
1 lb thin spaghetti, cooked al dente
Preparation
May use mix master to make it easier or use large glass bowl and large whisk. Start spaghetti. Chop scallions and peanuts and measure. Mix together the sugar and vinegar well in large glass bowl. Then mix in peanut butter, soy sauce, sesame oil, preserved radish or salt, and chili paste. Blend well. Gradually add small amounts hot water if need to thin the sauce and mix it well. Drain spaghetti. Toss it with sauce and one half of the scallions. If adding cooked diced chicken to the dish hold back on a cup or two of the pasta of equal measure of the chicken added to make sure that all can be coated well. If too thick and sticky, add a little more of the hot water. Turn into bowl and garnish with remaining peanuts and scallions. Serve at room temperature. Good with a side of something cool like Thai cucumber salad or melon.
