INGREDIENTS
1/3 cup
extra virgin olive oil
2 smalls
shallots
4 cloves
garlic
1 tsp
red pepper flakes
8 oz
long pasta
1/2 cup
creamy peanut butter
1/2 cup
low sodium soy sauce
1 tbsp
gochujang
2 tbsp
sesame oil
2 tbsp
rice vinegar
1 tsp
maple syrup
1 inch
fresh ginger
2
bell peppers
1/2 cup
fresh basil
1 serving
pepper