• 2 cans of Golden Farms Hearts of Palm Spaghetti 

• 1/2 red bell pepper, sliced
• 1 large carrot, sliced
• 1 egg
• 2 teaspoons of minced ginger (I used the frozen cubes)

For the sauce:

• 1.5 tablespoons peanut butter
• 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 1/2 teaspoon fish sauce (if vegan, omit and substitute extra soy sauce or coconut aminos)
• 2 tablespoons soy sauce
• red pepper flakes

To garnish:

• chopped peanuts (or almonds)
• green onions
• cilantro
• lime juice