Garlicky Peanut Noodles with Crunchy Vegetables

• 4 whole Servings Of Spaghetti, Or Other Long Noodle
• 4 cloves Garlic, Minced
• 1 Tablespoon Chopped Shallot
• 3 Tablespoons Peanut Butter (or Tahini)
• 13 cups Soy Sauce
• 2 Tablespoons Rice Wine Or White Wine
• 1 Tablespoon Rice Wine Vinegar
• 1- 1/2 Tablespoon Sesame Oil
• Shredded Carrots
• Green Onions
• Chopped Peanuts
• Sesame Seeds
• Bean Sprouts
• Lime

1. Boil salted water over medium-high heat and cook pasta to al dente according to package instructions.
2. Drain, return to pan, and set aside.
3. In a food processor, combine the garlic and shallots and process until fine.
4. Scrape down the sides of the processor bowl with a spatula and then add the peanut butter, soy sauce, wine, vinegar, and sesame oil and process until combined.
5. Add this sauce to pasta in pan and toss to coat.
6. Serve pasta on plate topped with shredded carrots, green onions, chopped peanuts, sesame seeds, bean sprouts, and a slice of lime.
7. (Recipe adapted from Not Without Salt.)

noodle, garlic, shallot, peanut butter, soy sauce, rice wine, rice, sesame oil, carrots, green onions, peanuts, sesame seeds, sprouts, lime

Taken from tastykitchen.com/recipes/main-courses/garlicky-peanut-noodles-with-crunchy-vegetables/ (may not work)