Spicy Thai Noodles

Serves: 6-8

1/2 cup smooth peanut butter
2 TBS lemon juice
1/4 cup soy sauce
1 tsp red pepper flakes
3 TBS sesame oil
10 drops hot chile oil
1 lb thin Chinese egg noodles
3/4 cup olive oil
8 green onions, washed, trimmed and cut diagonally into 1/2 inch pieces
1/3 cup chopped cilantro
a few cilantro sprigs
2 TBS chopped peanuts

To make sauce, whisk together until smooth the peanut butter, lemon juice and soy sauce, then blend in the red pepper flakes, sesame oil and hot chile oil; set aside. Cook the pasta according to the directions.
Drain, then toss with the olive oil. Let it stand until cooled to room temperature. Pour the peanut mixture over the noodles and toss to coat. Add the green onions and cilantro leaves and toss to combine. Mound the noodles in a bowl and garnish with chopped cilantro and peanuts.