Spicy Sesame Noodles

This delicious pasta salad is one of our family favorites and was easily transitioned to gluten-free goodness by switching to brown rice noodles instead of wheat noodles. I imagine Thai rice noodles would also work well in this dish too.

Spicy Sesame Noodles is great for summer parties as the dish can stand to sit out for a while without morphing into something dangerous in summer heat. It is actually more delectable at room temperature, I think, so you can make it ahead of time and refrigerate and then turn out for guests a little while before serving.

Spicy Sesame Noodles

1 (16 oz.) pkg. gluten-free pasta
1/3 cup hot water
1/3 cup smooth peanut butter
2 tsp. wheat-free soy sauce
2 tsp. cider vinegar
1/2 bunch chopped scallions or handful of snipped chives
3 cloves garlic, run through a garlic press or minced
1 tsp. sugar
1/4 tsp. hot red pepper flakes
4 Tbsp. toasted sesame seeds (I like using the black seeds for color)
3 Tbsp. sesame oil

Cook pasta until al dente and drain. Place water and peanut butter in a blender and whir until smooth. Add remaining ingredients, except for sesame seeds and blend until smooth. Mix with warm pasta. Pasta will seem overly saucy, but it soaks up the peanut butter sauce in the fridge. Garnish with sesame seeds. Chill at least several hours before serving.

Serves about 8-10 people.