Veggie Spaghetti forms the base for this flavor-packed, Thai inspired dish by @peanutbutterandjillybeans.
Ingredients
8 Ounces Cooked Ancient Harvest Veggie Pasta
2 tbsp olive oil
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
½ cup roasted peanuts
Peanut Sauce:
½ cup creamy peanut butter
¼ cup ketchup
¼ cup low sodium soy sauce or coconut aminos
¼ cup warm water
2 tbsp maple syrup
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust to taste)
1 tbsp lime juice
Toppings:
2 tbsp steamed soybeans
2 tbsp chopped green onions
Directions
Begin by whisking together your peanut sauce ingredients in a small bowl and set aside.
Bring a large pot of water to a boil and cook the Ancient Harvest Veggie Pasta as instructed on the packaging.
While the pasta is cooking, bring a large skillet with olive oil to medium high heat.
Once the skillet is warm, add the bell peppers and peanuts.
Cook for 5 to 7 minutes until the peppers and peanuts are lightly browned then reduce the heat to low.
As soon as the pasta is done cooking, strain it and immediately pour the noodles into the skillet.
Use tongs to toss the mixture together, adding more olive oil if the noodles need more sauce.
After the noodles are well mixed in with the peanuts and peppers, pour the peanut sauce into the skillet. Start with ½ of the mixture and add more as needed or save the remainder for topping.
Serve immediately, topped with steamed soybeans and green onions.
