2-inch piece of fresh ginger, peeled and coarsely chopped
celery ribs, thinly sliced
coarsely chopped cilantro leaves and tender stems
In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.
In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles.
In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar.
Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and serve with lime wedges.
Serving size: Entire recipe (31.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.