Instructions: Using a vegetable peeler, shave the carrots lengthwise into strips and set aside.

(I only had baby carrots and carrot "chips". I used the chip and pre-boiled for 5 mins.)

Heat 1 teaspoon of the oil in a small saucepan over medium heat. (I used a medium non-stick pan.)

Add the ginger and minced garlic. (I use a rounded tablespoon of garlic-ginger stir-fry blend that comes in a jar instead.) Saute for 30 seconds.

Add Chicken broth and next 5 ingredients (through salt) ; stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat and keep warm.

Over medium-high, heat 2 teaspoons of oil in a large, non-stick skillet that has been coated with cooking spray. Add bell peppers and sno peas; saute 5 minutes or until tender. Remove from heat.

Combine carrot, peanut butter mixture, vegetable mixture and linguine in a large bowl; toss well.

Sprinkle with cilantro. ( I prefer Italian parsley.)

Serving Ideas : Serve warm or at room temperature. Add cooked shrimp or chicken to make a delicious main dish.

Description: "Great Picnic Food Served Warm Or At Room Temperature"

"JaneStarr@home.com in CT on 5/13/00"

Yield: 10 cups

NOTES : I like to sprinkle warm water on 1 cup portions and reheat it in the microwave. I made a delicious, filling picnic supper for myself by adding cut-up grilled chicken breast (3oz) and a cut-up, grilled portobella mushroom to 1 cup of these peanutty noodles. (For those of you following Weight Watchers, this was a 9 point dinner)

Heres a new recipe that I made for the elementary teachers appreciation luncheon this week. It was very good. Next time, Im going to use 2 to 3 teaspoons of the Oriental Chili Garlic sauce. It added a nice flavor, but not too much "heat". This is going to be a regular picnic menu item for us.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.