Thai Noodle Salad

Serves 6 as a side, 3 as an entree

1/2 pound thin whole wheat spaghetti

1 pound sugar snap peas

1/2 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons dark sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon grated fresh ginger

3 tablespoons toasted white sesame seeds, divided

1/2 cup smooth peanut butter

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (with and green parts), sliced diagonally

3 tablespoons chopped fresh parsley leaves

1/4 C Roasted Peanuts, chopped

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Remove spaghetti with tongs and drain and set aside.  Keep water boiling in pot.

Add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture.

Add the remaining 1 tablespoon of sesame seeds, peanuts, and the parsley and toss together.