Thai Peanut Noodles

Peanut sauce is typically made from a mix of peanut oil, garlic, onions, chiles, soy sauce and peanuts.  This quick
version is just as tasty as the traditional south Asian sauce.  Additional vegetables, such as snow peas or spouts,
could be added as well.

• 3 cups (8 ounces) dried bow tie pasta 
• 2 large carrots, cut in half lengthwise and sliced into 1/2-inch thick half moons (2 cups) 
• 1 medium red bell pepper, sliced into thin, 1-inch long strips (about 1 cup) 
• 1/3 cup creamy peanut butter 
• 1/4 to 1/2 cup boiling water 
• 1/4 cup light soy sauce 
• 1 tablespoon toasted sesame or canola oil 
• 1 tablespoon red wine vinegar 
• 3/4 teaspoon dried ginger 
• 1/2 teaspoon garlic powder 
• 1/4 cup roasted peanuts, coarsely chopped 

Bring a large saucepan of water to boil.  Add the pasta and carrots and cook pasta according to package directions
omitting salt.  Add the bell pepper 3 minutes before pasta is done.  Drain and return to pan.

While the pasta is cooking, whisk together the peanut butter, boiling water, soy sauce, oil, vinegar, ginger and
garlic powder in a medium bowl until well blended.

Add the peanut butter mixture to the pasta and stir to combine.  Reheat if necessary.

Place in individual bowls and sprinkle with peanuts.