• 1 white onion (cut into bite size pieces)
• 2 large carrots (sliced)
• 2 red bell peppers (or any color or variety, cut into strips)
• 1 head broccoli (cut into bite-size florets)
• 1/2 head cauliflower (cut into bite-size florets)

Since this recipe comes together quickly, go ahead and prepare the veggies and set aside.

• 1 Tbsp olive oil
• 4 garlic cloves (finely diced, or 1 tsp garlic powder)

Add oil to a large wok over medium high heat.  Add garlic and sauté one minute.  Add vegetables and stir-fry about 10 minutes until tender.

• 3 oz whole wheat spaghetti (or whole grain spaghetti or linguine, or use soba noodles)

Add water to a large pot and bring to a boil.  Cook pasta according to package directions for al dente (tender but firm) pasta.  Drain and set aside.

• 2 Tbsp sesame seeds (or 1/2 cup peanuts, chopped, OPTIONAL)

Add to a small dry skillet over medium heat.  Cook until toasted and fragrant.  Remove from the skillet and set aside to halt the cooking and cool.

• 3/4 cup natural peanut butter
• 1/3 cup apple cider vinegar
• 1/4 cup low sodium soy sauce
• 4 tsp toasted sesame oil
• 4 tsp honey
• 3 garlic cloves (finely diced, or 3/4 tsp garlic powder)
• 1 Tbsp fresh ginger (grated, or 1 tsp ground ginger)
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp black pepper

Add to a medium bowl and stir until smooth.  (This recipe will make 1 1/2 cups of Thai Peanut Sauce, and you will use 1 cup in this stir-fry and save 1/2 cup for the Thai Pizza later in the week!)  Store sauce covered in the refrigerator.

If you feel like the Thai Peanut Sauce needs to be thinner, you can add water, stirring in 1/4 cup at a time.  Add 1 cup of the sauce to the vegetables in the wok.  Add cooked pasta to the wok and stir to combine until well coated.  Add more water if needed to reach your desired consistency.

• 1/2 cup fresh cilantro (or fresh parsley, chopped)
• 1/4 tsp crushed red pepper flakes (or to taste)

Add to stir fry along with toasted sesame seeds or peanuts.