Peanut Chili Noodles

I used to think that any entree that contained peanut butter sounded disgusting. I've only ever thought of it as something you use in baked goods or eat with jelly on bread. I've since grown up and changed my mind about using it to cook dinner recipes. It can be a wonderful addition to a dish. We had these noodles with some teriyaki chicken breasts.

Peanut Chili Noodles
Serves: 4
Adapted by: http://lowfatchick.com/2010/07/09/peanut-chili-noodles/

Ingredients:
1/3 cup smooth natural peanut butter
2 tablespoons reduced sodium soy sauce
2 teaspoons minced garlic
1 1/2 teaspoons chili-garlic sauce
1 teaspoon minced fresh ginger or 1/2 teaspoon ground ginger
3 tablespoons brown sugar OR brown sugar splenda blend equivalent
2 teaspoons red chili pepper flakes
8 ounces wheat angel hair pasta
1 12-oz bag fresh veggie medley (broccoli, carrots, snow peas)

Directions:
-Put a large pot of water on to boil.
-In a small bowl, whisk the peanut butter, soy sauce, garlic, chile-garlic sauce, ginger, brown sugar, and chili pepper flakes.
-Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the hot cooking liquid. Whisk the reserved cooking liquid into the peanut sauce.
Cook the peanut sauce on medium high till it boils, then reduce to low and simmer for 3 minutes, stirring occasionally.
-Place drained pasta and vegetables in a large bowl. Add the sauce and toss well to coat.
-Serve

Enjoy! :)