Vegan Thai Peanut Noodles

Ingredients

• 8 oz Fettuccine
• ½ cup Smooth Peanut Butter
• 4 tbsp Soy Sauce
• 1 tbsp Toasted Sesame Oil
• 2 tbsp Light Brown Sugar
• 1 ½ tsp Red Curry Paste
• 2 tbsp Lime Juice
• 2 cloves Garlic
• ¼ tsp Red Pepper Flakes
• 2 tbsp Sesame Oil
• 1 whole Red Bell Pepper
• 1 whole Carrots
• ¼ cup Roasted Salted Peanuts
• ¼ cup Green Onions
• ⅓ cup Fresh Cilantro

Instructions

1. Cook the fettuccine according to package instructions, slightly undercooking it. Drain, rinse under cold water, and set aside.
2. In a measuring jug or bowl, whisk together the peanut butter, soy sauce, toasted sesame oil, brown sugar, red curry paste, lime juice, garlic, red pepper flakes, and 4 tablespoons water until smooth and well combined. Set aside.
3. Heat the sesame oil in a large skillet or wok over medium heat. Add the sliced red bell pepper and grated carrot and stir-fry for 2 to 3 minutes until slightly softened.
4. Pour the peanut sauce over the vegetables and stir to combine. Cook for 1 to 2 minutes until the sauce is heated through.
5. Add the cooked noodles, peanuts, green onions, and cilantro. Toss everything together until the noodles are well coated and heated through, about 2 minutes. Season with salt and pepper to taste.
6. Serve in bowls topped with extra crushed peanuts and chopped cilantro.