Thai Noodle Salad

• 12 lb spaghetti (about 4 portions)
• 14 cup tahini (or creamy peanut butter)
• 14 cup dark soya sauce (tamari)
• 2 teaspoons sesame oil
• 2 tablespoons hot sauce
• 2 teaspoons rice wine vinegar
• 1 teaspoon grated fresh ginger
• 2 scallions (green onions)
• 1 12 cups shredded cabbage
• 1 cup bean sprouts
• toasted sesame seeds

1. Fill a pot with salted water and start to boil for the noodles.
2. add peanut butter (or tahini) to a bowl and warm in microwave for about 20 seconds or until thin.
3. Add soya sauce, sesame oil hot sauce, vinegar and ginger and whisk together.
4. When noodles are aldente (cooked but a bit firm) chill under cold water.
5. Add cool noodles to sauce and mix.
6. Add in vegetables
7. Garnish with toasted sesame seeds
8. Could serve with grilled shrimp on the side.
9. ENJOY!

tahini, soya sauce, sesame oil, hot sauce, rice wine vinegar, ginger, scallions, cabbage, bean sprouts, sesame seeds

Taken from www.food.com/recipe/thai-noodle-salad-155483 (may not work)