Spicy Thai Peanut Noodles

These noodles have a little kick, and they are fairly easy to put together on the fly. They are also good served hot or cold. Choose whatever vegetables sound good to you - they will all be good!

Ingredients:

• 1 C light coconut milk
• 1/2 C peanut butter
• 1/4 -1/2 C soy sauce (depending on how salty you like it)
• 1/4 - 1/2 C agave nectar (depending on how sweet you like it!)
• 6 - 8 cloves of garlic, minced
• 3 T fresh ginger, minced
• 2 t ground cumin
• 2 t ground coriander
• 1 t Thai chili garlic sauce
• 1 t red pepper flakes
• 2 T cornstarch
• 1 box whole wheat spaghetti
• 2 - 3 C vegetables
• 1 T oil (peanut, vegetable, or toasted sesame)
• lime wedges

Preparation:

1. Cook the pasta according to package directions, drain, and set aside.
2. Mix the coconut milk and cornstarch in a small sauce pan. Add all of the other ingredients to the sauce and heat over low-medium heat until the peanut butter breaks down and all ingredients are incorporated in a nice, smooth sauce. If you like it hot like I do, add more chili garlic sauce and red pepper flakes than indicated above.
3. Meanwhile, in a wok or large pan, cook the veggies in a bit of oil until they are slightly softened but not mushy. (For the oil, I used peanut oil and a few drops of toasted sesame oil. For the veggies, I used baby carrots, frozen shelled edamame, green bell peppers, red bell peppers, and red and yellow onions.)
4. Add the pasta and the peanut sauce to the veggies, and stir to coat the noodles and veggies evenly with the sauce.
5. Serve with a wedge of lime on the side.
6. Enjoy!