Ingredients

For the sauce:
4 cloves Fresh garlic
Juices of 1/2 lime
1/2 cup Creamy peanut butter
1/4 cup Ketchup
1/4 cup Regular or reduced-sodium soy sauce
1/4 cup Firmly packed light-brown sugar
2 tablespoons Vegetable oil
4 teaspoons Finely minced fresh ginger or bottled minced ginger (more or less to taste)
1 tablespoon Red-wine vinegar or cider vinegar
1 tablespoon Onion powder
1 tablespoon Asian (dark) sesame oil
1/2 teaspoon Red-pepper flakes (more or less to taste)
For the Pasta:
Salt for cooking
12 ounces Thin pasta, such as thin spaghetti or angel hair
1 Pould skinless, boneless chicken breast halves, fresh or frozen
8 ounces Fresh bean sprouts
1 to 2 bunches Scallions (for about 1 1/2 cups of pieces)
1/4 cup Unsalted or lightly salted roasted peanuts 2 teaspoons vegetable oil
2 cups (6 ounces) fresh snow peas or sugar snap peas (optional)
1 cup Thai-Style Peanut Sauce (from above)

Description

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