Peanutty Noodles

• 2 carrots, peeled
• 3 teaspoons vegetable oil
• 2 teaspoons grated, peeled fresh ginger
• 3 garlic cloves, minced
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup natural-style peanut butter
• 1/4 cup low-sodium soy sauce
• 3 tablespoons rice or white wine vinegar
• 1 teaspoon chili garlic sauce
• 1/4 teaspoon salt
• Cooking spray
• 2 red bell peppers, cut into strips
• 1 pound snow peas, trimmed
• 8 cups hot, cooked linguine (about 1 lb. uncooked pasta)
• 1/2 cup chopped fresh cilantro

1. Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.
2. Heat 1 tsp. oil in a small saucepan over medium heat. Toss in ginger and garlic; saute for 30 seconds. Add broth, peanut butter, soy sauce, vinegar, chili garlic sauce and salt; stir well. Simmer for 7 minutes, stirring. Remove from heat; keep warm.
3. Heat 2 tsp. oil in a large, nonstick skillet, coated with cooking spray, over medium-high heat. Add bell peppers and snow peas; saute for 5 minutes, then remove. Combine carrots, peanut butter and bell pepper mixtures, then linguine, in a large bowl; toss well. Sprinkle with fresh cilantro.

carrots, vegetable oil, ginger, garlic, chicken broth, naturalstyle peanut butter, soy sauce, rice, garlic sauce, salt, cooking spray, red bell peppers, snow peas, linguine, fresh cilantro

Taken from www.myrecipes.com/recipe/peanutty-noodles-1 (may not work)