1/2 cup natural (not homogenized) peanut butter
2 tbsp peanut or sesame or vegetable oil
4 cloves garlic, minced
2 tsp hot pepper flakes
pinch salt
2 tbsp rice or cider vinegar
1 tbsp soy sauce
1 tbsp fish sauce or light soy sauce
1 tbsp sesame oil
2 tsp granulated sugar
1 lb chinese wheat noodles or spaghetti or linguini (OR soba, I used soba)
2 cups shredded skinless cooked chicken (I used tofu, turned a few times in a hot frying pan full of toasted sesame seeds until it went golden)
1 1/2 cups julienned cucumber
2 green onions, thinly sliced
coriander sprigs

  • Place peanut butter in heatproof bowl. In small skillet, heat peanut oil over low heat; add garlic, hot pepper and salt, and fry until garlic is softened and very fragrant and oil is reddened, about 5 minutes. Scrape into peanut butter; with fork, thoroughly mix. Whisk in vinegar, soy and fish sauces, sesame oil and sugar; whisk in at least 1/4 cup water, adding more, if necessary, to make a thick yet easily pourable sauce. Set aside.
  • In large pot of boiling salted water, cook noodles according to package directions; drain, rinse, chill under cold water and drain. Place in individual bowls or on serving platter. Top with peanut sauce, chicken (tofu), cucumber, onions and coriander.
  • Makes 4 to 6 servings.