Thai Peanut Curry Noodles

• 8 oz whole wheat spaghetti noodles (or any long pasta)
• 1 broccoli, chopped (I like to use some of the stem as well)
• 1 Red bell pepper, thinly sliced (or any colour)
• 1/2 cup smooth natural peanut butter
• 2 1/2 tbsp yellow thai curry paste (red works as well)
• 2 tsp sesame oil
• 1 1/2 tsp sambal (Sriracha is good as well)
• 1 tbsp soya sauce (low sodium)
• 1 1/2 tbsp Fresh ginger, minced (or more, I like more )
• 1/2 cup Or so, of the pasta cooking water

1. Boil water and cook pasta according to direction, add the broccoli in the last 3 min of cook time.
2. Reserve 1/2 cup of the pasta water and drain the rest and set aside.
3. In a large bowl, whisk the ingredients of the sauce, and slowly add the water.
4. (You may not use the full 1/2 cup) you're looking for a smooth, lump free texture.
5. Toss your noodles, broccoli and peppers in the sauce to combine.
6. Serve and enjoy (you can add chopped cilantro for garnish, I just didn't have any A)

whole wheat spaghetti noodles, broccoli, red bell pepper, smooth natural peanut butter, yellow thai, sesame oil, sambal, soya sauce, ginger, or

Taken from cookpad.com/us/recipes/342036-thai-peanut-curry-noodles (may not work)