Cold Curry-Peanut Noodles

Ingredients

• 1 large carrots grated
• 0.7 cup crunchy peanut butter 
• 1  cucumber peeled seeded cut into thin strips
• 0.3 cup cilantro leaves fresh plus more for sprinkling
• 1  juice of lime for serving
• 4 servings kosher salt 
• 1 tablespoons curry paste red
• 2 teaspoons rice vinegar 
• 2  spring onion thinly sliced
• 12 ounces spaghetti whole-wheat

Equipment

• food processor
• bowl
• pot
• blender
• colander

Directions

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water. Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary.
3. Transfer to bowls and top with more cilantro and pepper flakes, if desired.
4. Serve with lime wedges.
5. Photograph by Antonis Achilleos