Thai Peanut Noodles

• 8 oz. whole-grain udon, soba, or spaghetti
• 3 Tbsp. peanut butter
• 2 Tbsp. seasoned rice vinegar
• 2 Tbsp. ketchup
• 1 Tbsp. Sucanat (or use sugar, but Sucanat is better)
• 2 tsp. soy sauce
• 1 tsp. toasted sesame oil
• 1 red chili pepper, seeded and finely chopped
• 2 tsp. finely chopped fresh ginger
• 2 cloves garlic, minced
• 2 cups fresh bean sprouts
• 1/4 cup chopped cilantro
• 2 Tbsp. dry-roasted peanuts, coarsely chopped

Cook the pasta in boiling water until tender. Rinse and drain, then set aside.

Whisk together the peanut butter, 3 Tbsp. water, vinegar, ketchup, Sucanat, and soy sauce.

Heat the oil in a non-stick skillet and sauté the chili, ginger, and garlic for 2 to 3 minutes. Stir in the sauce, then add the cooked pasta, bean sprouts, chopped cilantro, and chopped peanuts. Toss to mix. Serve immediately.