1/3 C sesame oil
1 tsp red pepper flakes
1 tsp fish oil
1 C peanut oil
2 tsp fresh grated ginger
1 tbsp lemongrass
1/3 C soy sauce
Sriracha to taste
zest of 1 lime
1 onion julienne
2 cloves garlic chopped
1 cup roughly chopped basil
1 handful roughly chopped cilantro
1 cup peanuts
32 oz. thin whole wheat spaghetti**
*Start with 1 tablespoon and add more until sauce reaches desired sweetness
**Can be substituted with angel hair pasta, soba noodles, lo mein noodles, or rice noodle
1. Bring water for noodles to a boil, add noodles and let cook 1 minute less than the amount on the packaging. For example, if you're supposed to cook the noodles for 5 minutes, remove the noodles from the water at 4, they will finish cooking when added to the vegetables and sauce. Add a tablespoon of peanut oil and set aside.
2. In a skillet or large cast iron pan, combine sesame oil, 3/4 C peanut oil, fish oil, and red pepper flakes. Let simmer on medium heat about 5 minutes. Do not let overheat this is just to infuse the oils with the taste of the red pepper flakes. Strain the oils into a medium bowl, discard flakes. Add soy sauce, grated ginger, lime zest, honey, and sriracha. Add the honey and sriracha last. Set aside.
3. In same skillet or cast iron pan over medium heat, add 2 tbsp peanut oil and sautée julienned onions until cooked through. Onions will become almost transparent. Add garlic and more peanut oil if necessary, do not let garlic brown, should stay white and become very soft.
4. Once garlic and onions are cooked through, add noodles and sauce to pan. Toss until noodles are coated with sauce, serve with fresh chopped basil and cilantro, peanuts, and lime wedge.