Thai Noodles

I don't think I've ever made or eaten an Asian-inspired meal which I did not enjoy.  This one definitely hit the spot.  Of course, you have to love the flavor of peanuts/butter and no allergies to them, but if you clear that obstacle, give this a try.  The menu listed below is vegetarian, but you could add in a pound of shrimp or chicken when cooking.

THAI VEGETABLE NOODLES (4 servings)

2 tsp cornstarch
1/2 cup coconut milk
1/2 cup soy sauce
1/4 cup water
1/4 cup creamy peanut butter
2 Tbsp rice vinegar
5 tsp Thai sweet chili sauce
1 Tbsp minced fresh gingerroot
4 oz uncooked Asian rice noodles (about 1/4" wide)
1 pound fresh asparagus, trimmed and cut into 1" pieces
2 cups fresh snow peas
1 cup julienned sweet red pepper
1 cup shredded carrots
1 can (8 oz) slice water chestnuts, drained
1/4 cup chopped shallots
1 Tbsp sesame oil
1/4 cup chopped dry roasted peanuts

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

Cook the 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.

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

Recipe Source: "Taste of Home: Simple & Delicious Cookbook"