Thai Noodles with Peanut Sauce

I've said it before, but I absolutely love Thai food. Unfortunately for my wallet-friendly lifestyle, Brooklyn is not lacking in Thai restaurant choices; Thus, I retire to the kitchen. I have come across many variations of peanut sauce but haven't been particularly blown away. I always felt it was lacking something that I could not quite put my finger on. Playing around with a few ingredients the other day, I think I may have found the missing piece to my Peanut sauce puzzle: Agave Nectar. This dish gave my neighboring Thai eateries a run for their money - without having to spend any of mine. And what's better than that?


Ingredients:
1 pack of Thai rice noodles/sticks
1 zucchini, diced
1 russet potato, diced
3 garlic cloves, diced
1/2 cup of peanut butter (chunky works well)
1 cup of water or chicken stock
1/2 Tbs soy sauce
1/8 ts of cumin
1 Tbs lemon juice
1/2 Tbs Agave Nectar, or honey
1/2 Tbs Thai hot sauce like Sriracha

What to do:
1. Bring a saucepan to a boil, add in Thai noodles and cook according to directions
2. Saute potatoes in a little olive oil for 10 minutes in another skillet
3. Add in the zucchini and 1 garlic clove to the potatoes and cook over a medium-low heat
4. Drain the rice noodles, rinse, add to vegetables and toss together
5. In another saucepan, heat the water over a low-med heat
6. Add in the peanut butter and whisk well
7. Add in the lemon juice, soy sauce, cumin, and the rest of the garlic
8. Add in Agave nectar
9. Pour the sauce over the vegetables and noodles to combine