Thai Peanut Noodles

Dinner

Spaghetti or thin noodles 3.0 pound(s)

Gluten-Free Noodles 3.0 pound(s)

Peanut Butter 16.0 ounce(s)

Sunflower Seed Butter 1.5 cup(s)

Soy sauce 8.0 ounce(s)

Coconut Aminos 8.0 ounce(s)

Honey 6.0 ounce(s)

Dehydrated Mixed Vegetables 8.0 ounce(s)

Dried Chili Flakes (or to taste) 2.0 teaspoon(s)

Garlic Powder 1.0 tablespoon(s)

Chopped Peanuts 4.0 ounce(s)

Soy Nuts Wheat / Gluten Dairy

Rehydrate mixed vegetables in hot water for 10 minutes, then drain.

Cook the spaghetti according to the package directions. Drain and reserve some pasta water for sauce.

In a large pot, whisk together the peanut butter, soy sauce, honey, rice vinegar, chili flakes, and garlic powder.

Add pasta water a little at a time, whisking until the sauce is smooth and pourable.

Add the hot pasta and rehydrated vegetables to the sauce. Toss until evenly coated.

Top with chopped peanuts.

Serve warm or at room temperature. Leftovers are also good cold as a next-day lunch.