Black Bean Pasta Pad Thai

• 4 ounces dry black bean pasta (16 oz. cooked)
• 2 egg whites
• 4 green onions, chopped in 1 inch long pieces
• 8 ounces bean sprouts, canned (drained)
• 1 garlic clove, diced
• 1 ounce gingerroot (peeled and diced)
• 1 tablespoon tamarind paste
• 2 tablespoons honey
• 1 tablespoon peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• 3 tablespoons hot sauce (for medium spice, add or subtract as desired)
• 1 bell pepper
• 1 ounce chopped fresh cilantro
• 1 lime, cut into wedges as desired when serving

1. Cook black bean pasta according to directions on the box.
2. Separate seeds from tamarind paste and discard.
3. Add oils to a medium sauce pan or skillet, then add garlic, ginger, and green onions and cook for 5 minutes, stirring frequently. Add spaghetti and blend thoroughly.
4. Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
5. Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
6. Blend egg whites in thoroughly. Serve with lime wedge.

black bean pasta, egg whites, green onions, bean sprouts, garlic, gingerroot, tamarind paste, honey, peanut butter, rice vinegar, fish sauce, soy sauce, sesame oil, olive oil, cornstarch, hot sauce, bell pepper, fresh cilantro, lime

Taken from www.food.com/recipe/black-bean-pasta-pad-thai-523566 (may not work)