Recipe: Asian Vegetables and Noodles with Peanut Sauce

ASIAN VEGETABLES AND NOODLES WITH PEANUT SAUCE

7 ounces Thai Kitchen Stir-Fry Rice Noodles
FOR THE PEANUT SAUCE:
1/3 cup crunchy peanut butter
1/3 cup chicken broth
3 tablespoons dry sherry
2 tablespoons dried chives, chopped
2 tablespoons fish sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon vegetable oil
FOR THE VEGETABLES:
2 cups coarsely chopped bok choy
1 cup fresh bean sprouts
1 red bell pepper, cut into thin strips
Coarsely chopped peanuts or sesame seed, Toasted (optional, for garnish)

Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside.

Place peanut butter, broth, sherry, chives, fish sauce, sugar and sesame oil in bowl of food processor; cover. Process until smooth. Set aside.

Heat vegetable oil in large skillet or wok on medium heat. Add vegetables; stir fry 3 to 4 minutes or until tender-crisp. Stir in peanut butter mixture. Bring to simmer. Add noodles; toss to coat. Spoon noodle mixture into serving bowls. Sprinkle with peanuts or sesame seed, if desired.

Makes 4 servings
Adapted from source: McCormick.com