Spicy Thai Noodles with Vegetables

This makes an excellent side dish to go with main-dish stir fries or satays. Add meat to make a main dish.

Ingredients

• 16 ounces rice noodles or rice vermicelli
• 2 cups Mung bean sprouts
• 1 cup slivered carrot
• 8 scallions, cut into 1 inch pieces
• 1 yellow bell pepper , seeded and chopped
• 1 red bell pepper , seeded and chopped
• 1 stalk lemongrass , white part only, sliced thin
• 10 Thai chilies , stemmed and split
• Cooking oil
• ¼ cup chopped peanuts
• 2 tbsp of chopped cilantro (coriander)
• ♥♦♥♦For the Sauce: 2⁄3 cup creamy peanut butter
• 4 tbsp of brown sugar
• 6 tbsp of soy sauce
• 4 tbsp of fish sauce
• ¼ tsp of ground cayenne pepper
• 1 tsp of grated fresh ginger
• 2 limes

Directions:

Cook noodles in boiling water until tender then drain

Mix ingredients for sauce in a bowl with a whisk until smooth then set aside

Heat 2 tablespoons cooking oil in a wok or large skillet over high heat

Add lemongrass and Thai chilies and cook until fragrant

Add carrot, scallions, and bell peppers and cook until carrot starts to become crisp-tender

Add bean sprouts and cook 1-2 minutes more

Add drained noodles to the pan and pour sauce over noodles

Using two utensils; lift vegetables from bottom to integrate throughout noodles and mix well

Garnish with chopped cilantro and chopped peanuts and serve with hot chili sauce

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