How to make Thai Style Noodles that are a Crowd Favorite

This dish is so versatile! You can eat it hot or cold. You can add chicken or leave it out completely and add tofu. You can make this dish to suit your desires of lots of carbs and pasta or very little carbs and It's Skinny Pasta, instead. It's up to you!
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THAI STYLE NOODLES RECIPE
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Prep: 20 min | Cook: 20 min | Serves 4
INGREDIENTS:
12 oz linguine pasta or It's Skinny Pasta (2 packages): https://amzn.to/3VI6AeD
1/4 cup creamy natural peanut butter
1/4 cup agave nectar, honey, or maple syrup
1/4 cup regular or reduced-sodium soy sauce or coconut aminos
3 tbsp rice wine vinegar
1-2 tsp sambal oelek
1/8 tsp sesame oil
3 tbsp vegetable broth
1 bunch scallions (green & white parts), chopped
6 cloves garlic, crushed or minced
1 tbsp finely chopped fresh ginger
1 1/2 cups mung bean sprouts
1 1/2 cups shredded carrots
7 oz baked seasons tofu, thinly sliced (or chicken or shrimp etc)
Chopped fresh cilantro
Chopped peanuts (optiona)

DIRECTIONS:
1. Break the linguine strands in half and drop them into a large pot of boiling water. Cook until tender, about 8 minutes. Drain, transfer to large serving bowl, and set aside. Or prepare your It's Skinny Pasta (https://amzn.to/3VI6AeD) by draining and rinsing and setting aside in a large bowl.
2. In a small bowl, whisk together the peanut butter, syrup/honey, soy sauce, vinegar, sambal, and sesame oil, if you're using it, until smooth. Set aside.
3. Pour the broth into a nonstick skillet and add the scallions, garlic, and ginger. Cook, stirring frequently, until the scallions begin to soften, about 3 minutes. Mix in the peanut butter mixture and cook until hot, about 3 minutes.
4. Scrape the peanut-scallion mixture over pasta and toss well to coat the noodles. Add the bean sprouts, carrots, and tofu and toss again.
5. Serve warm or at room temp, with bowls of cilantro and peanuts, if desired, for diners to add as they wish.
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