Pasta: Liz A's Spicy Peanut Noodles

10 Ounces Chunky Peanut Butter
4 Tablespoons Soy Sauce
2/3 Cup Water
6 Tablespoons Sugar
2 Tablespoons Sesame Oil
3 Tablespoons Rice Wine Vinegar
12 Cloves Garlic, minced
2/3 Cup Chopped Cilantro
2 Tablespoons & 2 Teaspoons Hot Chili Oil, *see Note
1 Pound Pasta, *see Note
Scallions, chopped
Dry Roasted Peanuts, chopped

1. Beat first 9 ingredients (peanut butter through chili oil) together with an electric mixter (don't use food processor as it may distort the texture and color of this sauce).
2. Store (covered) in fridge for awhile so that the flavors have a chance to marry.
3. Cook pasta according to directions. Bring the sauce to room temperature, warm it in the microwave, or take it right from the fridge (depending on whether you want to serve it hot, cold, or at room temperature), and toss with cooked pasta.
4. Garnish with chopped scallions and chopped peanuts.

Notes:I often use less chili oil. Two tablespoons + 2 teaspoons really makes it quite hot -- and I have a decent amount of tolerance for spicy food! I recommend starting with 1 tablespoon, then testing it for heat before adding more. We usually use linguini, soba noodles or Asian rice noodles.

Serving Ideas: The sauce recipe comes from The Fannie Farmer Cookbook. They suggest serving it with meat, fish or steamed vegetables. The first time we made it we tossed it with pasta and it instantly become a part of our repertoire. We love the recipe because of its versatility. You can easily adjust the heat level by toying with the amount of chili oil; it works equally well as an entree or side dish; it's appealing year-round and it's delicious hot, cold, or at room temperature.