FOR THE SAUCE: - – 1/2 cup (140g) natural peanut butter – 1/4 cup (51) room temperature water, plus 1-2 Tbsp if you like a thinner sauce – 2 1/2 Tbsp rice vinegar – 2 Tbsp soy sauce or coconut aminos – 1 Tbsp 100% maple syrup or honey – 1–2 Tbsp red pepper flakes – 1/2 Tbsp sesame oil – 2 tsp lime juice – 1/2 tsp garlic powder – 1/2 tsp ground ginger – 1/2 tsp chili powder – 1/4 tsp ground turmeric FOR THE PASTA: – – 8oz edamame pasta – 3–4 cups stir fry veggies (fresh or frozen) – Optional toppings: crushed peanuts or cashews, sesame seeds, parsley, sliced green onion
FOR THE SAUCE: 1. Whisk together all ingredients in a large bowl (big enough to toss the pasta. 2. If sauce is too thick, add 1 Tbsp of water at a time until desired consistency is reached. Set aside. FOR THE PASTA: 1. Boil the pasta according to the directions on the box. 2. If using fresh veggies, sautee in olive oil over medium heat until they’re cooked but still have a crunch. If using frozen veggies, microwave (or bake/sautee) until thawed and hot. 3. Drain the pasta and immediately add to the sauce, along with the veggies. 4. Toss until the noodles and veggies are evenly coated. 5. Serve immediately, top with desired toppings, and enjoy!