Barefoot Contessa'S Crunchy Noodle Salad

• kosher salt
• 1/2 lb thin spaghetti
• 1 lb sugar snap pea
• 1 cup vegetable oil
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 3 tablespoons dark sesame oil
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 2 tablespoons white sesame seeds, toasted
• 1/2 cup smooth peanut butter
• 4 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 red bell peppers, cored and seeded, and thinly sliced
• 4 scallions, sliced diagonally (white and green parts)
• 1 tablespoon white sesame seeds, toasted
• 3 tablespoons chopped parsley

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
2. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
3. For the dressing, whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt and the pepper, in a medium bowl.
4. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the parsley and mix again.

kosher salt, thin spaghetti, sugar snap pea, vegetable oil, rice vinegar, soy sauce, dark sesame oil, honey, garlic, ginger, white sesame seeds, smooth peanut butter, salt, fresh ground black pepper, red bell peppers, scallions, white sesame seeds, parsley

Taken from www.food.com/recipe/barefoot-contessas-crunchy-noodle-salad-206715 (may not work)