Spicy Peanut Spaghetti

• 1 package Kaslo Sourdough Spaghetti or Linguine
• 1 tsp. preferred cooking oil or butter
• 1 c. Red bell pepper
• 1 1/2c. Snow Peas
• 1 c. Carrots
• 1/2 c. White onion

Spicy Peanut Sauce:

• 1/2 c. Smooth peanut butter
• 2 tbsp. Fresh ginger root
• 1-2 Cloves fresh garlic
• 1 tsp. Sesame oil
• 2 tbsp. Rice vinegar
• 2 tbsp. Soy sauce
• 1 tbsp. Siracha/Valentina's hot sauce
• 1 tbsp. Honey or 1/2 tbsp. white sugar
• 1/2 c. Reserved pasta water

Panko Chicken/Tofu :

• 2 Large or 3 small fresh boneless, skinless chicken breasts or 2 blocks of firm tofu
• 1 tsp. Sesame oil
• 1/2 c. Panko breadcrumbs
• 1/2 tsp. Smoked paprika
• 1 tsp. Garlic powder
• 1 tsp. Parsley
• 1 tsp. each salt & pepper

Optional toppings:

• Chopped peanuts
• Toasted sesame seeds
• Fresh Thai basil
• Chili peppers

Step 1 Cook spaghetti according to package instructions, about 6-8 minutes. Strain, reserving 1c. of pasta water. Do not rinse. Return pot, cover and set aside.

Step 2 Thinly slice carrots, onion, and bell peppers. Crush garlic cloves, and grate ginger.

Step 3 Sauté carrots in cooking oil/butter, and 1/4 c. fresh water over medium-low heat for 3-4 minutes. Add onion and bell peppers, and sauté a further 3 minutes. Add snow peas, sauté 1 minute more. Add cooked spaghetti to the pan, cover, and lower heat to minimum.

Step 4 In a glass measuring cup (or food processor), combine peanut butter, soy sauce, sesame oil, rice vinegar, siracha, honey/sugar, ginger, garlic, and pasta water. Whisk until emulsified, adding more pasta water to thin as preferred.

Step 5 Pour peanut sauce over pasta and turn heat back to medium-low. Gently stir until vegetables and noodles are evenly coated and sauce is heated through.

Panko Chicken/Tofu Instructions:

1. Preheat oven to 350°C, and line a baking sheet with parchment paper.
2. Pound chicken breasts with a meat tenderizer until about half the origin.
3. In a mixing bowl, coat chicken (or tofu) with sesame oil, along with 1/2 tsp. each S&P. In a separate bowl, combine breadcrumbs and spices.
4. Generously dredge sesame protein in breadcrumb mixture, and transfer to baking sheet.
5. Bake chicken 12-15 minutes, turning once. Chicken is ready when a meat thermometer reaches 165°F at the thickest part of the breast, panko is golden brown and no pink remains.  Allow to rest 10 minutes before slicing. If using tofu, bake 20-25 minutes. Tofu is ready when panko is golden brown, and tofu is heated all the way through.