thai peanut noodles...

1 cup julienned carrots

1 small onion; sliced

3 green onions; sliced into 2 in pieces

1 Tbsp canola oil, divided

2 tsp grated peeled fresh ginger

3 cloves garlic, minced

1 cup chicken broth

1/2 cup creamy peanut butter

1/4 cup low-sodium soy sauce

3 Tbsp rice vinegar

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups snow peas

1 lb pasta, cooked

1/2-1/4 cup peanuts

Heat 1 tsp oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients; stir until well blended. Reduce heat and simmer 5-7 minutes, stirring occasionally. Remove from heat and cover to keep warm. Meanwhile, cook pasta until al dente. Heat 2 tsp oil in a large skillet over medium high heat. Add carrots and onions, season with salt & pepper and cook until almost tender. Add snow peas and green onions and cook 1-2 min more. Toss vegetables, pasta and peanut sauce together and sprinkle with peanuts.

This was a nice change from the usual pasta. My kids DEVOURED this...and they don't really like peanut butter that much! Was it good...yes. Is is a new favorite...probably not. I would like to tweak the peanut sauce a little. As it cools down the peanut butter starts to solidify back to it's normal state. That consistency bugged me a little, but it still tasted really good.

(1 cup 7pts)