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Thai Inspired Noodles with Peanut Sauce

Ingredients

• 8 oz Whole wheat spaghetti – makes about 4 cups cooked spaghetti (to make this gluten free, use Ancient Harvest Supergrain Quinoa Pasta)
• Soy Sauce (enough to thin out the peanut butter – if you need to make this gluten free, you can use Little Soya Soy Sauce)
• Half a block of Firm Tofu (from a 16oz pack)
• 3 cloves garlic
• 1 package frozen Broccoli florets (10oz pack)
• 1 red pepper, diced
• 1/3 cup green onions, diced
• Thai red curry paste to taste
• Light Coconut milk (enough to thin out the peanut butter – I used about 3 Tbsp)
• 1/3 cup of crunchy peanut butter (you can substitute the Satay Peanut Sauce in the photo above if you’re not a strict vegetarian and if you don’t want to make the peanut sauce from scratch!)
• 1 Tbsp sesame seeds, plus more to garnish
• A pinch of crushed red pepper, to taste
• Olive oil cooking spray

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