Peanut Noodles with Vegetables

Peanut butter has always been a favorite food of mine. Peanut butter and jelly sandwiches were the only type I would eat growing up (they still are my favorite). In 5th grade my friend Brittany introduced me to apple slices with peanut butter and I have been having that as a snack every since. Celery on it's own- not the best. With peanut butter? Delicious!

Peanut sauce on noodles and vegetables is a comfort food that is healthy and tastes great eatten hot or cold. Usually I make this with spaghetti noodles, but I didn't have any at home so Dreamfields rotini pasta were substituted. You could add different vegetables as well- thinly sliced carrots and snow peas would be great in this too. Enjoy!

Peanut Noodles with Vegetables
1tbsp oil (olive, grapeseed, vegetable or coconut oil)
2 garlic cloves, diced, separated
1/2 inch fresh ginger, peeled and chopped
1 cup snap peas, sliced into strips
1 medium zucchini, diced (I used 5 baby zucchini)
1 baby bok choy, chopped
1/2 cup edamame
2 oz pasta (spaghetti, rotini, or penne)
2 tbsp natural peanut butter
1 tsp sesame oil
2 tsp soy sauce
3 tbsp chicken broth
1/2 tsp fish sauce
scallions, peanuts, cilantro, chopped for garnish

1. Cook the pasta according to package directions. Reserve 2-3 tbsp of the cooking water.
2. In a wok or large saute pan, heat oil. Add 1 garlic clove and ginger. Allow to cook for about 1-2 minutes or until fragrant
3. Add vegetables to pan and saute for several minutes until bok choy is wilted and vegetables are beginning to get soft. Season with kosher salt and ground pepper.
4. While vegetables and pasta are cooking, combine 1 clove garlic, peanut butter, soy sauce, fish sauce, sesame oil and chicken broth. Whisk together until smooth. Add pasta water as needed to reach a honey-like consistency.
4. Add pasta and peanut sauce to pan. Stir to evenly coat vegetables and pasta with the sauce.
Top with fresh cilantro, chopped peanuts and scallions.