Cold Thai Peanut Noodles

• Chinese egg noodles or 2 pkg. Thai Rice Noodles (fettucini in a pinch)
• 3 Tbls. sesame oil
• 3/4 c. smooth peanut butter (or tahini)
• 1/2 c. chicken or beef broth (water or veg broth if vegetarian)
• 2 1/2 Tbls. brown sugar or honey (to taste)
• 2 Tbls. soy sauce
• 2 Tbls. chopped ginger root (in a pinch use gr. ginger)
• 2 tsp. rice (or apple or white wine) vinegar
• black pepper (lots)
• 1/2 tsp. dried crushed red pepper
• chili oil (optional)
• cooked shrimp
• chopped scallions
• shredded or thinly sliced seedless cucumber

1. Cook noodles. Drain and rinse (if not packaaged Thai noodles). Toss with sesame oil or use wok to "cook" it in. Put peanut butter (or tahini), broth, sugar, soy sauce, ginger, vinegar, black pepper (lots) and chili oil (optional) in a medium sauce pan. Stir and heat for about 6 minutes. Pack cucumber, cooked shrimp and chopped scallions separately.

chinese egg noodles, sesame oil, smooth peanut butter, chicken, brown sugar, soy sauce, ginger root, rice, black pepper, red pepper, chili oil, shrimp, scallions, cucumber

Taken from www.epicurious.com/recipes/member/views/cold-thai-peanut-noodles-52867461 (may not work)