Once your sauce is done you can thinly slice some carrot. I did this with my new mandolin slicer that I got for Mother's day. It worked like a champ.
Do the same with a cucumber. Next time I will do them a little thicker, they kind of got lost in the salad. Thin strips with a knife will be just right. You will also need to slice a couple of scallions.
Once the noodles are done, save about a cup of the pasta water and drain. Rinse with cold water.
Then you toss them all together and season with a little salt as needed. I may add a dash of soy sauce next time instead. I'm thinking that might be a nice addition. You can also add some thin strips of red or orange bell pepper to this as well. If you're making a meal of it, the more veggies the merrier.
Cold Curry-Peanut Noodles (Food TV)
12 oz whole wheat spaghetti
2/3 cup crunchy peanut butter
1 to 2 Tbs red curry paste
2 tsp rice vinegar
Juice of 1 lime
1/3 cup cilantro leaves, plus more for sprinkling
2 scallions, thinly sliced
1 cucumber, peeled, seeded and cut into thin strips
1 large carrot, coarsely grated or sliced into thin strips
Bring a pot of salted water to a boil. Add the spaghetti and cook as label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off excess water.
Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 tsp salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, carrot and cucumber in a large bowl until well coated. Season with salt and reserved cooking water if needed to loosen.
This was a lovely accompaniment to a little grilled swordfish. Good stuff my friends. Good stuff.