Peanut Noodles

• 12 lb spaghetti
• 2 carrots, sliced
• 14 lb snow peas
• 1 red bell pepper, seeded and thinly sliced
• 13 cup natural peanut butter
• 14 cup hoisin sauce
• 1 12 tablespoons packed dark brown sugar
• 1 12 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 12 teaspoon canola oil
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, chopped
• 14 teaspoon cayenne pepper
• 12 lb low-fat firm tofu, cut into 1/4 inch cubes
• 2 tablespoons chopped unsalted peanuts
• 1 scallion, chopped

1. Bring a large pot of salted water to a boil.
2. Add the spaghetti and cook according to package directions, adding the carrots, snow peas and bell pepper during the last 2 minutes of cooking; reserve 1/2 cup pasta water and drain.
3. Combine the peanut butter, hoisin sauce, brown sugar, soy sauce, and vinegar in a bowl.
4. Heat the oil in a saucepan over medium-high heat.
5. Add the ginger, garlic, and cayenne pepper; cook 30 seconds.
6. Stir in the peanut butter mixture and the reserved pasta water.
7. Cook 3 minutes, stir in the tofu, and continue to cook until hot, about 3 minutes longer.
8. Toss in a large bowl with the pasta and vegetables, then transfer to a serving platter and sprinkle with the peanuts and scallion.

carrots, snow peas, red bell pepper, natural peanut butter, hoisin sauce, brown sugar, soy sauce, rice vinegar, canola oil, fresh ginger, garlic, cayenne pepper, lowfat firm tofu, peanuts, scallion

Taken from www.food.com/recipe/peanut-noodles-438305 (may not work)