One Pot Spicy Thai Noodles

• 1 pound linguine
• 2 tablespoons olive oil divided
• 1 package seitan chopped, I used Westsoy chicken style
• 1/2 teaspoon crushed red pepper flakes
• 1 zucchini cut in half vertically, then sliced in half circles
• 8 ounces mushrooms chopped
• 3 cloves garlic minced
• 2 tablespoons brown sugar
• 1/3 cup liquid aminos Bragg's
• 2 tablespoons Sriracha hot sauce this is a lot of spice, tone it down if you don't like spicy
• 2 inches fresh ginger grated
• 1 handful fresh cilantro chopped
• 4 green onions chopped
• 1/4 cup peanuts chopped

1. Cook linguine according to package directions in a large stock pot. Drain pasta and set aside.
2. In a medium bowl combine brown sugar, Braggs, sriracha, and ginger; whisk well to combine; set aside.
3. Return large stock pot to stove, heat over medium heat, add 2 tablespoons olive oil. Add seitan, zucchini, mushrooms, and garlic and red pepper flakes. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
4. Turn heat down to low, add pasta back to the pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and cilantro; stir to combine.
5. Serve immediately.

linguine, olive oil, chicken style, red pepper, zucchini, mushrooms, garlic, brown sugar, liquid aminos bragg, hot sauce, ginger, cilantro, green onions, peanuts

Taken from www.yummly.com/recipe/One-Pot-Spicy-Thai-Noodles-1256640 (may not work)