¼ cup Kung Pao sauce
1 ½ teaspoon peanut butter
½ teaspoon soy sauce (I used mushroom soy sauce)
½ teaspoon agave nectar
2 teaspoon canola oil
3-4 cloves garlic, minced
½ of one Serrano chili, minced
½ cup sliced cremini mushrooms
1 teaspoon crushed red pepper flakes
1 1/2 cups cooked linguine or spaghetti noodles
¼ cup shredded carrots
¼ cup chopped cilantro
Optional lime wedges and/or chopped peanuts
1) Mix together Kung Pao sauce, peanut butter, soy sauce, and agave nectar and set aside.
2) Heat oil in a skillet over high heat. Throw in garlic, Serrano chilies, mushroom, and crushed red pepper and sauté for 2 minutes. Add noodles and carrots and sauté another 2 minutes. Add Kung Pao mixture and half the cilantro and sauté for another 1-2 minutes.
3) Plate the noodles and top with the rest of the cilantro. Sprinkle with peanuts and/or fresh lime juice, if desired. Serve hot or cold.
Source of recipe: My spicy, vegan version of California Pizza Kitchen's Kung Pao Spaghetti.