Thai Vegetable Noodles

Name: Thai Vegetable Noodles
Ingredients: 2 teaspoons cornstarch; 1/2 cup coconut milk; 1/2 cup reduced-sodium soy sauce; 1/4 cup water; 1/4 cup creamy peanut butter; 2 tablespoons rice vinegar; 5 teaspoons Thai chili sauce; 1 tablespoon minced fresh gingerroot; 4 ounces uncooked thick rice noodles; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces; 2 cups fresh snow peas; 1 cup julienned sweet red pepper; 1 cup shredded carrots; 1 can (8 ounces) sliced water chestnuts, drained; 1/4 cup chopped shallots; 1 tablespoon sesame oil; 1/4 cup chopped dry roasted peanuts

17 ingredients

3 steps

Ingredients

2 teaspoons cornstarch
1/2 cup coconut milk
1/2 cup reduced-sodium soy sauce
1/4 cup water
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
5 teaspoons Thai chili sauce
1 tablespoon minced fresh gingerroot
4 ounces uncooked thick rice noodles
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups fresh snow peas
1 cup julienned sweet red pepper
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup chopped shallots
1 tablespoon sesame oil
1/4 cup chopped dry roasted peanuts

Directions

1

In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.
2

Cook noodles according to package directions. Meanwhile, in a large skillet, saute the asparagus, snow peas, red pepper, carrots, water chestnuts and shallots in oil for 5-8 minutes or until crisp-tender.
3

Stir soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; add to vegetable mixture and stir to coat. Sprinkle with peanuts.