Pad Thai

6 oz. pasta (soba noodles, thin spaghetti, linguini)

1/2 cup peanut butter

1/4 cup (brown) rice vinegar

1 tbsp. agave nectar

1 tbsp. fresh, minced ginger

2 tsp. low-sodium soy sauce

1 tbsp. (1 clove) garlic

1 tbsp. fresh lime juice

1/2 cup basil

1/2 zuccini, sliced and quartered

1 small red bell pepper, sliced

1 large carrot, grated (1/2 cup)

2 tbsp. chopped peanuts

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1. Cook noodles in boiling, salted water according to package directions. Drain and rinse under cold running water.

2. Puree peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime, and 1/4 cup basil in blender or food processor until smooth and creamy, adding 2-3 tablespoons of warm water to thin, if necessary.

3. Toss together noodles, zuccini, bell pepper, carrot, and peanut butter mixture. Garnish with remaining basil and chopped peanuts.

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Adapted from Vegetarian Times

The original recipe called for cilantro and cucumber. I replaced the cilantro and cucumber with basil and zuccini. I added bean sprouts and some red pepper flakes. Tofu would also be a wonderful addition! My husband and I ate this at room temperature, but next time we won't cool off the pasta. This was a great dinner!