This dish was great. It had the right amount of spiciness, great color and texture. The fettuccine was perfect because it was sturdy enough to stand up to the peanut sauce. Fresh veggies were the key to this dish not being soggy. I planned to add chicken which I think would also be great but realized it was still frozen. Regardless, the dish was perfect.
- 1/2 pound fettuccine
- 1 jalapeno pepper, sliced into circles, seeds removed
- 1 cup fresh broccoli, chopped
- 1/4 red bell pepper, sliced into 2 inch strips
- 1/4 green bell pepper, sliced into 2 inch strips
- 2 garlic cloves, minced
- 1 large carrot, cut into circles
- 5 fresh basil leaves
- 1/2 cup chunky peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1/4 cup Shriracha Sauce
- garlic powder
- olive oil
Cook the pasta according the the package. Make sure to salt the water and not to overcook.
In the meantime, using a large pan, drizzle with olive oil and heat the pan on medium heat. Add in the carrots, jalapenos and peppers. Sprinkle with salt and cook for about 2 minutes. Then add the garlic and broccoli. Reduce to medium low heat and keep them moving around. Cook for another 5-8 minutes until tender but crunchy.
In a glass bowl, whisk together the peanut butter, rice wine vinegar, soy sauce and Shriracha sauce. Add salt, pepper and garlic powder to taste. Drain the pasta and add into the veggies. Add more olive oil. Add the peanut sauce in batches and mix together. Rip up the fresh basil and throw into the dish at the end. Mix together.
Serve while hot.