Black Bean Pasta Pad Thai - cooking recipe

Ingredients

4 ounces dry black bean pasta (16 oz. cooked)
2 egg whites
4 green onions, chopped in 1 inch long pieces
8 ounces bean sprouts, canned (drained)
1 garlic clove, diced
1 ounce gingerroot (peeled and diced)
1 tablespoon tamarind paste
2 tablespoons honey
1 tablespoon peanut butter
2 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons olive oil
1 tablespoon cornstarch
3 tablespoons hot sauce (for medium spice, add or subtract as desired)
1 bell pepper
1 ounce chopped fresh cilantro
1 lime, cut into wedges as desired when serving

Preparation

Cook black bean pasta according to directions on the box.
Separate seeds from tamarind paste and discard.
Add oils to a medium sauce pan or skillet, then add garlic, ginger, and green onions and cook for 5 minutes, stirring frequently. Add spaghetti and blend thoroughly.
Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
Blend egg whites in thoroughly. Serve with lime wedge.