(Vegan) Thai Peanut Pasta

By Jenna Pennrose, Photo: Amber L'Estrange
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This quick and well-balanced family favorite is even better the next day, so make double.

Ingredients

• 1/2 pound (8oz) of noodles of your choosing (there are many gluten free options!)
• 1/2 cup Soy sauce
• 1/2 cup Honey
• 1/2 cup Red Wine Vinegar
• 3 tablespoons Toasted Sesame Oil
• 1 cup Peanut Butter
• 2 inches of grated ginger
• 4 cloves garlic, chopped 
• 1 onion, chopped
• 3 carrots, shredded 
• I lemon
• 1 bunch of green onion, chopped
• 1/4 head of cabbage, shredded 
• 1 cup peanuts (or I used Raw Cashews), chopped
• 3 tablespoons sesame seeds, toasted and chopped
• 1 cup Organic chicken Bone Broth (Totally optional!! if you want to keep it vegan, you will just use pasta water)

Instructions:

• Add the toasted sesame oil in a hot pan, when you can smell the oil, put the onions in the pan and let them cook down for about 5 mins, then put the garlic and ginger in, and when you start to see these begin to brown in the pan, add the soy sauce, honey, red wine vinegar, and peanut butter, using the liquid to get all the brown bits from the pan and form a sauce. 
• In a separate pot bring salted water to a boil and cook pasta according to the package directions.
• When pasta is done, add it into the pan with the sauce. Add the shredded carrots, cabbage and half of the green onions and half of the chopped peanuts. Stir all this in the sauce for 2 mins.
• Depending on how dry it is at this point, you can add 1/2 cup of chicken bone broth or pasta water. This will absorb into the noodles and bring the dish together.
• Squeeze the juice of 1 lemon over the finished noodles
• Serve on a large platter topped with the remainder of the green onions, chopped peanuts and sesame seeds.

Personally, I can't get enough...and I am telling you, this is even better the next day!

Would you try this at home? Let us know in the comments section!