2TablespoonsSriracha hot chili sauce,, (omit if you don't like heat)
¾cupbaby carrots,, julienned
¾cupsalted peanuts,, roughly chopped
4green onions,, diced
1/4 cupsesame seeds, , to garnish
Combine all of the peanut sauce ingredients in a large bowl until well incorporated. Add all of the carrots and half of the peanuts. Set aside.
Cook the pasta according to package instructions.
Drain the pasta and add it to the large bowl of peanut sauce. Use tongs to toss and coat the pasta, the peanut sauce will thicken in the fridge.
Refrigerate for a minimum of 4 hours.
When ready to serve, remove the noodles from the fridge and drizzle them with peanut oil. Use tongs to toss the noodles loosen them up a bit. Transfer them to a glass serving bowl and top with diced green onions, remaining chopped peanuts, and sesame seeds. Serve and enjoy!
This recipe feeds 4 people as a main entree, or 6 as a side dish!