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Heat oil, garlic, and ginger in saucepan over medium-high heat and cook while stirring for 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, stock and salt. Cook, stirring, until peanut butter is dissolved. Lower heat and simmer for 5 minutes, stirring occasionally. Meanwhile, cook spaghetti for 5 minutes. Add shrimp to the boiling water and cook for one minute. Add bell pepper and snow peas to boiling water and cook for one minute longer. Drain. Toss pasta and vegetables with peanut sauce and shredded carrot and sliced onion.
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Peanut dipping sauce — satay skewers, spring rolls, noodles
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Peanut dipping sauce — satay skewers, spring rolls, noodles
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Electric noodle maker — extrude fresh ramen, udon, pasta