Thai Peanut Pasta

This has evolved into Mark's favorite dish. There are a hundred different ways to alter this recipe to your liking...go nuts!

Thai Peanut Pasta

1 box Quinoa pasta, pagoda style (with little ridges)

1 1/2 C Natural Peanut Butter, creamy or chunky-whatever floats your boat

1 tbsp Canola Oil

1 C Broccoli

2 cloves Garlic, minced

1/2 small Onion, diced small

2 C Chicken Stock

1 tbsp GF Worcestershire (walmart has some)

1 tbsp GF Tamari/Soy Sauce

2 tsp Sesame Oil

pinch of Chili Flakes

3 Shredded Carrots

Salt and Pepper to taste

Boil a big pot of water, add the noodles and cook according to package directions. Sweat onion and garlic in the canola oil in a medium to large saucepan. Add chicken stock, peanut butter, worcestershire, tamari and sesame oil and whisk until combined...this may take a minute. Add a bit more peanut butter if the ingredients just won't combine. Let that sit on low and stir occasionally. Add chopped broccoli to the sauce and heat through. Add salt and pepper. If your sauce is thicker than you like, whisk in more stock.

Toss pasta and sauce together, garnish with a heaping portion of shredded carrots and a pinch of chili flakes.

A lot of times, we add cubed chicken and any extra veggies we can find. Homemade mango salsa totally rocks as a garnish as well. Also, we usually use thick cut rice noodles (A Taste of Thai brand), which are a bit more authentic, but Quinoa pasta has major protein :)