I came across a very basic Thai noodle recipe that sounded interesting. I made several ingredient changes, added veggies, and changed the pasta type. Why? Because it sounded better that way. Result? It looks nice and tastes pretty dang good.
Sauce
1/2 c. chunky peanut butter
2 tbsp. lemon or lime juice
1/4 c. soy sauce
1 dried red pepper, minced
3 tbsp. sesame oil
1 tbsp. Thai hot chili sauce, or more to taste
Vegetables
1 medium carrot, shredded
1 small zucchini, cut into fat match sticks
2 cups bean sprouts
2 tbsp. vegetable oil
8 green onions, washed, trimmed, thinly sliced
1/2 c. chopped cilantro
1 lb. tri-color fettuccine
1/4 c. olive oil
4 tbsp. peanuts, chopped or whole
Whisk peanut butter, lemon juice and soy sauce until well combined. Blend in minced red pepper, sesame oil and chili sauce; set aside.
Lightly saute the carrots, zucchini, and bean sprouts in the oil. Set aside.
Cook pasta according to package directions. Drain thoroughly; toss with olive oil. Pour peanut mixture over the noodles; toss to coat. Add sauteed vegetables; toss. Add green onions and cilantro leaves; toss. Garnish with sprigs of cilantro and peanuts. Makes 4-6 servings.
Adapted from Cooks.com
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