Thai Peanut Pasta (kandis)

My neighbor Angie brought this sauce over to me other day and Colby and I loved it! It's completely restaurant-worthy--it's pictured here with chicken--but I had it with only veggies and it was amazing! Noodles of your choice (you can use linguine, but I like to use noodles from the 'asian' isle...)
1 T sesame oil
1 cup chopped green onions
2 cups finely shredded carrots
6 T minced fresh garlic
1 T ground ginger ( or 2 T fresh mined ginger)
1 cup honey
2/3 cup creamy peanut butter
1 cup soy sauce
6 T rice vinegar
1 T chili-garlic sauce
cilantro and green onions to garnish

Cook pasta according to package directions. Drain and return to pot. Heat sesame oil on med-high heat; add green onions, carrots, garlic, and ginger. Saute until veggies softn--about 4 minutes. Mix honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce and add to veggies. Mix well and simmer 2 minutes. Add pasta and toxx--garnish with chopped cilantro and green onions.

**notes: this is a copycat recipe from The Cheesecake Factory's dish by the same name. It can be spicy, so use less chili-garlic sauce if you don't want spicy. The recipe has been doubled above so you can freeze half and use it again later (simply thaw, heat and toss with cooked pasta). Enjoy!