PEANUT PAD THAI

This vegan dish is yummy, easy to make, high in protein, and completely healthy!  You can vary the veggies.  This combination is our favorite, though.

about 7 oz. whole grain thin spaghetti (1/2 of a 13.25 ounce box)

3 cups fresh broccoli florets; or frozen, thawed

3/4 cup fresh baby carrots, halved or quartered lengthwise

1 cup frozen peas, thawed

1 cup frozen edamame, thawed

1/3 cup all natural peanut butter

3 tablespoons rice vinegar, seasoned or plain

3 tablespoons lower sodium soy sauce

2 tablespoons agave or honey

1-2 teaspoons Sriracha sauce, or 1/2 teaspoon crushed red pepper flakes

1/4 cup unsalted peanuts, coarsely chopped

Bring about 4 quarts of  water to a boil in a large pot.  Add spaghetti, broccoli, and carrots.  Cook until pasta is nearly done. Add peas and edamame to heat through.  Drain and place in a serving bowl.  Meanwhile, in a small saucepan, heat peanut butter, rice vinegar, soy sauce, agave, and Sriracha or pepper flakes.  Bring to boil, while stirring until smooth.  Pour over pasta and toss to coat.  Top each serving with chopped peanuts.  Makes four servings.