Thai Pasta Toss

• 8 ounces angel hair pasta
• 1 tablespoon oil
• 2 teaspoons oil
• 1 tablespoon seeded and chopped fresh jalapeno pepper
• 1 cup shredded carrot
• 1 cup sliced mushrooms
• 1 cup coarsely chopped yellow bell pepper
• 1 cup coarsely chopped red bell pepper
• 1 tablespoon toasted sesame seeds
• 1 tablespoon black sesame seed
• 1 cup thinly sliced green onion
• 3 tablespoons rice wine vinegar
• 2 tablespoons crunchy peanut butter
• 1 tablespoon water
• 12 teaspoon curry powder

1. * May use only white sesame seeds.
2. Used jarred jalapeno slices and it was fine.
3. If you don't have crunchy peanut butter you can use smooth and add finely chopped peanuts for texture.
4. Cook pasta according to pkg directions.
5. Drain and set aside.
6. In a 12 inch skillet heat 1 T oil over medium heat.
7. Add the jalapeno, carrots, mushrooms and bell peppers.
8. Stir and cook until the veggies are tender and the mushrooms have released their liquid.
9. About 5 minutes.
10. Add all of the sesame seeds and green onions.
11. Toss well and remove from heat.
12. In a small bowl, whisk together the vinegar, peanut butter, water, curry powder and remaining 2 t oil.
13. When the pasta is done, drain well and add to the veggies in the skillet.
14. Place over low heat and add the reserved peanut butter sauce.
15. Toss to mix all.
16. Serve immediately.

pasta, oil, oil, jalapeno pepper, carrot, mushrooms, yellow bell pepper, red bell pepper, sesame seeds, black sesame seed, green onion, rice wine vinegar, crunchy peanut butter, water, curry powder

Taken from www.food.com/recipe/thai-pasta-toss-447496 (may not work)