Thai Pasta

• 18 ounces vermicelli pasta, broken in thirds

• 1 tablespoon sesame oil

• 10 mushrooms, minced (I use 1 or 2 cans canned mushrooms)

• 5 cloves garlic, minced

• 3 shallots or scallions, minced (or both!)

• ¾ cup dry-roasted peanuts, finely chopped

• 2 tablespoons minced fresh ginger

• 4 tablespoons tamari soy sauce

• 1 teaspoon salt

• ¾ teaspoon crushed red pepper flakes

• ~2 large spoonfuls of peanut butter (to taste, but if dehydrating don't add much more than this or it will be too oily to dehydrate well and won't last as long once dried)

Cook pasta (al dente), drain in colander, and set aside.

Heat olive oil in heavy skillet or dutch over on medium-low heat. When hot, add mushrooms, garlic, and shallots/scallions and sauté for 2 minutes. Reduce heat to low, add pasta, peanuts, ginger, soy sauce, salt, pepper flakes, and peanut butter. Cook, stirring occasionally, for 8 minutes.

Can be dehydrated.