Amanda's Thai Peanut

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 0.5 (8 ounce) package fettuccine (not the wheat noodles)
• 1 1/2 cups broccoli, cut into bite-sized pieces (fresh or frozen)
• 1/2 carrot, grated
• 2 teaspoons garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground ginger
• 1 tablespoon brown sugar
• 4 tablespoons low sodium soy sauce
• 3 1/2 tablespoons rice wine vinegar
• 4 tablespoons reduced-fat peanut butter

Recipe

• 1 in a large pot, cook fettucini as directed. towards the end of the pasta cooking, add the broccoli into the pot to cook for approximately 3-4 minutes.
• 2 in a greased large saucepan, heat garlic on med-high heat for 2 minutes.
• 3 add red pepper flakes, ginger, and brown sugar into the saucepan. allow to cook another 2 minutes.
• 4 add soy sauce, rice wine vinegar, and peanut butter to the saucepan. use a spaghetti spoon or whisk to mix in the peanut butter to the liquid to form a sauce.
• 5 when the sauce begins to bubble, add the cooked pasta/broccoli to the saucepan. mix well. add the carrot. mix well to prevent clumps.
• 6 enjoy!