Serves 6

2 Tbs. vegetable oil
2 Tbs. grated ginger
1 clove garlic, through the press
2 carrots, peeled and cut into matchsticks
2 zucchini, cut into matchsticks
3 green onions, peeled and sliced
1 cup water
1 cup coconut milk
1/2 cup peanut butter
2 Tbs. soy sauce
1 Tbs. Thai curry paste (if adults are eating and the kids don’t mind)
1 lb. angel hair pasta
2 tsp. sesame oil
1/4 cup chopped peanuts
1/4 cup chopped mint
1/4 cup chopped basil

Heat the oil in a large pan until very hot. Add the ginger, garlic, carrots, zucchini and green onions. Sauté until the vegetables are fairly soft, about 4 minutes. Transfer the vegetables to a bowl and set aside.

Pour the water, coconut milk, peanut butter, soy sauce and curry paste into the pan where the vegetables were cooked. Stir until smooth, and simmer the sauce until it thickens, about 5 minutes.

Cook the pasta according to the package directions. Drain and toss with the sesame oil. Add the sauce, the vegetables and toss very well. Place in a large bowl, and garnish with the peanuts, mint and basil. Serve warm.
(Rebecca Ets-Hokin)