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Brown Rice Spaghetti with Peanut Sauce and Summer Veggie Streamers
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Ingredients

8 ounces Brown Rice Spaghetti
1 tablespoon peanut oil
1/2 cup minced onion
1 tablespoon minced ginger
1/4 cup julienned red pepper
1/4 cup julienned carrot
1/4 cup julienned zucchini
2 cloves garlic, minced
1 teaspoon red curry paste
1/2 cup creamy organic peanut butter
1/4 cup coconut milk
1 teaspoon fish sauce
2 tablespoons lime juice
1/4 cup sliced scallions
1/4 cup chopped cilantro
Sea salt to taste

Instructions
  1. Bring a large pot of salted water to a boil. Cook spaghetti for 11 minutes and drain, reserving 1/2 cup of pasta water.
  2. While pasta is cooking, heat peanut oil in a large, deep-sided skillet over medium heat. Add onion and ginger. Sauté 3-5 minutes, until softened, and add pepper, carrot and zucchini. Sauté another 2-3 minutes, until vegetables are just tender. Scrape vegetables into a bowl.
  3. Add garlic and curry paste to the pan and sauté for 30 seconds, until fragrant. Add peanut butter, coconut milk and fish sauce, reduce heat to low and stir until melted together. Pour in lime juice and enough pasta water to thin to the consistency of thick cream.
  4. Toss vegetables and spaghetti together in the pasta pot to mix well. Scrape in peanut sauce and toss again to coat thoroughly. Sprinkle in scallions and cilantro, season with sea salt if desired, and give the pasta a final toss before serving.
  5. Serve warm or cold.
Additional Tips

I love the pairing of brown rice noodles with peanut sauce; in terms of both texture and flavor, it’s a perfect match.