Ingredients
Ingredients
1 pound spaghetti
3/4 cup smooth peanut butter
1/2 cup unseasoned rice vinegar
3 tablespoons plus 1 teaspoon sugar
6 tablespoons soy sauce
1/4 cup water
1 tablespoon toasted sesame oil
2 teaspoons crushed red pepper
One 2-inch piece of fresh ginger, peeled and coarsely chopped
1 large garlic clove
3 celery ribs, thinly sliced
1/2 cup coarsely chopped cilantro leaves and tender stems
Lime wedges, for serving
Preparation
In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well. In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles. In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar. Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and serve with lime wedges.
