9 oz noodles
2 1/2 tbsp peanut butter
1 tsp red pepper flakes
1/3 cup chopped green onion
2 tsp sesame seeds
5 garlic cloves, minced
1 tbsp sugar
1 tbsp chili crisp
1 tbsp rice vinegar
2 tbsp soy sauce
3 tbsp coconut milk
1/3 cup avocado oil
3 tbsp reserved pasta water
Green onions, crushed peanuts, cucumber strips, extra chili crisp (for topping)
Cook the noodles until al dente, rinse under cold water, and set aside. Save a little pasta water.
In a cold pan, add everything except the noodles, the oil, and the pasta water.
Heat the avocado oil until it’s piping hot.
Carefully pour the hot oil over the sauce ingredients and mix until combined.
Add the noodles and toss until they’re fully coated.
Splash in some pasta water as needed to make the sauce smooth and glossy.
Finish with green onions, peanuts, cucumbers, and a spoon of chili crisp.
