Thai Noodles with Peanut Sauce

We love Thai food and this recipe is a great favorite. I'm allergic to Peanuts, so I just substituted Almond Butter. I think Cashew Butter would be good also.

Thai Noodles with Peanut Sauce

8 oz. fettuccine noodles
1 1/2 cups carrots, diced
2 potatoes, peeled and cut into bite sized pieces
1/2 cup frozen peas
1 1/2 cups red bell peppers, julienned
1 1/2 cups green onion, chopped
olive oil
Peanut Sauce

1. Make Peanut sauce and leave to warm on the stove.
2. boil the noodles according to package directions. Drain, reserving water.
3. Saute vegetables in a non-stick pan until tender.
4. Serve Vegetables on noodles and peanut sauce on top of all. I serve separately as my son doesn't like all vegetables.

Peanut Sauce

2 T. Thai Chili Paste
2-3 Tablespoon honey (I have used brown sugar in a pinch)
1 T. rice vinegar
1-2 Tbsp. soy sauce
2 Tbsp. finely minced ginger (peel first)
2 garlic cloves, finely minced
1 tsp. coriander
2/3 c to 1 cup creamy or cruch peanut butter (or other nut butter)
1 cup pasta water (or more)
1 veg bouillon
1 can coconut milk
Bay leaf
2 tsp. yellow curry

Heat chili paste, honey, vinegar, soy sauce, ginger, yellow curry, coriander, bay leaf and garlic in a saucepan on low heat. Heat, stirring constantly, until blended. Add nut butter in thirds, mixing well after each third is added. Add coconut milk. Simmer until hot. Keep warm until use or store in refrigerator for later.

To make more food storage friendly, you can used canned mixed vegetables or dehydrated veg.