1 onion

3 bell peppers (usually yellow, red, and green--whatever is on sale)

10+ cloves garlic

2 T chopped ginger root (or wave a little bit of ginger over the recipe--I don't like so much ginger as Jen Wilcox, who gave me the recipe)

3/4 - 1 c crunchy peanut butter

4 T soy sauce

1/2 c rice vinegar

2 c vegetable broth (about half a can if you use canned, which I don't)

1/4 c brown sugar

1 lb angel hair pasta

Saute onions and peppers in a little olive oil until soft. Add ginger and garlic. In a bowl, mix peanut butter, soy sauce, rice vinegar, and brown sugar until paste is even (yet lumpy). Add two cups of vegetable broth and stir. Mix into onions, peppers, and spices. SHOULD NOT BE THICK! Let the mixture come to a low boil on low-medium heat and allow to boil for 3-5 minutes. Remove from heat and let stand for about 5 minutes. When pasta is finished, drain and place in large serving bowl. Pour sauce over pasta and mix thoroughly. Let stand for 3-5 minutes until pasta absorbs most of the liquids and the sauce is thick.