Spicy Peanut Noodles

This is uber-Americanized pad Thai. So you know; decadent, over the top, quick and easy. When I cook it, I serve it with a heaping side of veggies or two to make up for it.

Serves 4
20 mintues

1lb Quinoa spaghetti 

Sauce
6 Tbsp Old-fashioned peanut butter
Juice of 1 lime
2 Tbsp Tamari sauce
1 Tbsp Brown sugar
2 Garlic cloves, minced
1/4 tsp Cayenne pepper
Water as needed

Garnishing
1/2 Cucumber, thinly sliced
1/2 Red bell pepper, diced
6 Green onions, white bulbs, thinly sliced
1 Carrot, thinly sliced

1. Slice all vegetables. Bring large pot of water to boil, break spaghetti into pot. Cook for instructed amount of time.
2. In a large (preferably glass) bowl mix sauce ingredients, if the sauce is too thick add water a tablespoon at a time to thin. Spread onto sides of the bowl. When pasta is cooked, drain, add to bowl and toss.
3. Add to bowls and garnish all super pretty like.

You can add a million things to this dish: edamame, broccoli, cilantro, green beans, yada yada

Original recipe from Epicurious