Thai Peanut Noodles

These are SO good.  And healthy too!  It's a quick and easy dish.  I first tried to make this last summer and it didn't turn out the way I wanted it to.  I had used a different recipe.  I don't remember where I had found it...
Anyway, this recipe works much better, but I did change it a little.  I figured out that I like peanut sauce, but only if it's made with very little peanut butter.  The thinner the sauce, in this case, the better.

Thai Peanut Noodles

8 oz. whole wheat linguine or spaghetti (half a box)
1 T. sesame oil

2 t. honey
3 cloves garlic, grated
2 t. fresh ginger, grated
1/2 t. Sriracha sauce (this is really hot.  taste test before adding more.)
3/4 cup chicken broth
4 T. soy sauce
1 T. fresh lime juice
1 T. creamy peanut butter

4 carrots, peeled and julienned
1 small zucchini, julienned
Thinly sliced bell pepper
Chopped green onion

Cook the pasta.  After draining the water, toss the pasta in the sesame oil.  Then add the carrots, zucchini, and peppers.  (You can also stir-fry these veggies first by themselves in a small pan to add some crispiness.)

Mix all of the sauce ingredients together in a small saucepan and simmer over low heat until it all comes together. 

Toss the noodles in the sauce.  Top with green onion.