Difficulty: Medium - experience needed
¾ cup smooth natural-style peanut butter
3 tablespoons rice vinegar
¼ cup plus 2 tablespoons low-sodium soy sauce
4 tablespoons dark sesame oil
1 heaping tablespoon grated ginger
Scant teaspoon red pepper flakes
¾ teaspoon sugar
1 pound thick spaghetti
2 cups sugar snap peas, strings removed, or snow peas
2 ripe mangos
Juice of 1 lime
2 scallions, thinly sliced
½ cup loosely packed cilantro leaves, coarsely chopped
¼ cup roasted peanuts
1 Make the peanut dressing by combining the peanut butter, vinegar, soy sauce, oil, ginger, red pepper flakes, sugar, and 1/2 cup hot water in a mini food processor. Blend well and set aside. (This can be made several days ahead of time.) Store in an airtight container in the refrigerator.
2 Bring a large pot of water to a boil. Add 1 tablespoon salt and the spaghetti and cook according to package directions, stirring occasionally, until al dente.
3 Meanwhile, bring a small saucepan of water to a boil. Cook the peas until they turn bright green, about 30 seconds. Drain and immediately plunge into a bowl of ice water to stop the cooking. Once the peas have cooled, drain, pat dry, cut in half, and set aside.
4 Using a sharp knife, cut the mango into two large pieces, cutting as close to the large flat pit as possible. Next, run the knife between the flesh and the skin to release the cubes. Place the cubes in a small bowl; repeat with the other mango. Squeeze the lime onto the mango cubes and season with a little salt.
5 When the spaghetti is done, drain, rinse with cold water, and drain again. In a large bowl, toss the spaghetti with the peanut dressing until well coated. Add the peas and three quarters of the scallions and toss to combine. Place the noodles on a large serving platter, sprinkle the mango over the noodles, and garnish with the remaining scallions, the cilantro, and peanuts. Serve immediately. If making in advance reserve about one third of the dressing and toss the noodles with the reserved dressing immediately before serving.