3 tablespoons soy sauce low-sodlum if you are a salt watcher
2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
1 tablespoon honey or 1 tablespoon rice syrup
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
10 ounces spiral shaped pasta or 10 ounces rotini pasta cooked drained and kept warm
1 1/2 cups frozen green peas thawed
chili oil or Tabasco sauce
Steps:
Add the first 7 ingredients to a blender or food processor
Process until smooth
Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well
Add in chili oil or Tabasco sauce to taste if you want a spicier flavor
note--the peanut butter sauce thickens as it stands Mix in a little water if the dish sits awhile before serving or before serving leftovers the next day
