Peanutty Noodles

1 peeled carrot (you use the peels)
1/2 T vegetable oil, divided
2 t grated, peeled, fresh ginger (I still use ginger powder)
3 garlic cloves, minced
1 c. chicken broth
1/2 c peanut butter
1/4 c soy sauce (I usually use less)
3 T rice or white wine vinegar (you can use normal vinegar, but half the dose)
1 t chili garlic sauce (or a pinch or two of chili powder)
1/8 t salt
Cooking spray
2 c red bell pepper strips
1 lb snow peas
1 lb cooked pasta (usually spaghetti noodles)
fresh cilantro for garnish

Shave carrot lengthwise into thin strips using a vegetable peeler, set aside.

Heat 1 t oil in a small saucepan over medium heat. Add ginger and garlic. Saute 30 sec. Add chicken broth and next 5 ingredients. Stir until well blended. Reduce heat and simmer 7 minutes, stirring occasionally. Remove from heat & keep warm

Heat 2 t oil in large non-stick skillet coated with cooking spray over medium high heat. Add bell peppers and peas. Saute 5 min or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mix and pasta in large bowl; toss well. Sprinkle with Cilantro and serve warm.

Notes:
We normally don't add the veggies because we never have snow peas in the house, and Shawn is allergic to bell pepper.

We normally add chicken to this--cook chicken in step one in the sauce pan, then pick up at the 'add ginger and garlic' spot.