15 Minute Thai Peanut Noodles

Ingredients

• 8 oz Spaghetti
• 1 whole English Cucumber
• 2 whole Carrots
• ¼ cup Peanut Butter
• 3 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 1 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Fresh Ginger
• 1 tsp Sriracha
• ¼ cup Fresh Cilantro

1. 1Cook the spaghetti according to package directions. Drain and rinse with cold water, then set aside.
2. 2While the pasta cooks, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, minced ginger, and sriracha in a small bowl until smooth. Season with salt and pepper to taste.
3. 3In a large bowl, combine the cooked noodles, julienned cucumber, and julienned carrots.
4. 4Pour the peanut sauce over the noodle mixture and toss until everything is evenly coated.
5. 5Divide into bowls and top with fresh cilantro. Serve immediately or refrigerate in an airtight container for up to 3 days.