Thai Peanut Noodles

Dinner

Ingredients 12 servings

Spaghetti 3.0 pound(s)

Peanut Butter 1.5 cup(s)

Sunflower Seed Butter 1.5 cup(s)

Soy sauce 0.5 cup(s)

Coconut Aminos 0.5 cup(s)

Honey 0.25 tablespoon(s)

Rice Vinegar 3.0 tablespoon(s)

Dried Chili Flakes 2.0 teaspoon(s)

Garlic Powder 1.0 tablespoon(s)

Dehydrated Carrots 1.0 cup(s)

Dehydrated Mixed Vegetables 2.0 cup(s)

Pumpkin Seeds 0.5 cup(s)

Dietary Restrictions

Soy Nuts Wheat / Gluten

Recipe Instructions

Rehydrate carrots and mixed vegetables in hot water 10 minutes then drain. Cook spaghetti per package, drain and reserve 1 cup pasta water. In a large pot whisk together peanut butter, soy sauce, honey, rice vinegar, chili flakes, and garlic powder. Add splashes of pasta water to loosen the sauce until pourable. Toss hot pasta and rehydrated vegetables through the sauce until everything is coated. Top with pumpkin seeds. Serves well warm or at room temperature — also good cold as next-day lunch.