Thai Chili Pasta Toss

• 1/4 lb. spaghetti, uncooked
• 1-1/2 cups sugar snap peas
• 1/2 cup red pepper strips
• 2 Tbsp. oil
• 1/2 lb. well-trimmed boneless beef sirloin steak, cut into thin strips Whole Foods 1 lb For $7.99 thru 02/09
• 1 Tbsp. creamy peanut butter
• 1/4 cup Thai chili sauce
• 1 Tbsp. less-sodium soy sauce
• 2 green onions, sliced
• 1/4 cup chopped PLANTERS Dry Roasted Peanuts

1. Cook spaghetti in large saucepan as directed on package, omitting salt and adding peas and peppers to the boiling water for the last 2 min.
2. Meanwhile, heat oil in large skillet on medium-high heat.
3. Add meat; stir-fry 3 min.
4. or until meat is evenly browned.
5. Add peanut butter, chili sauce and soy sauce; stir-fry 1 min.
6. or until meat is done and sauce is thickened.
7. Drain spaghetti mixture.
8. Add to sauce in skillet with the onions; mix lightly.
9. Sprinkle with nuts.

sugar snap peas, red pepper, oil, welltrimmed, peanut butter, chili sauce, soy sauce, green onions, peanuts

Taken from www.kraftrecipes.com/recipes/thai-chili-pasta-toss-174634.aspx (may not work)