INGREDIENTS
12-16 ounces whole wheat spaghetti, cooked
1 cup kohlrabi, quartered, sliced and steamed
1 large carrot, sliced and steamed
1 stem broccoli, chopped and steamed
3 green onions, cut lengthwise, then chopped
1 tablespoon sesame oil
2 cloves elephant garlic, chopped finely
1 cup freshly-ground peanut butter
1/2 cup sweet thai chili sauce (bottled)
1 tablespoon fish sauce
2 teaspoons rice wine vinegar
1 teaspoon balsamic vinegar
1 tablespoon low sodium tamari
2 cups hot water, preferably pasta water

DIRECTIONS
Toss veggies with noodles in a large bowl and set aside.
Heat saucepan with sesame oil over medium heat, add garlic and stir until fragrant.
Mix together remaining ingredients, except water, stir into garlic, add hot water and whisk until smooth.
Simmer 3 minutes, taste for balance of salt, sweet, sour and spice—adjust as needed.
Pour sauce over veggies and noodles, toss and serve hot or at room temperature.

Copyright © 2009 Stefanie Samara Hamblen