Ingredients
2 teaspoons cornstarch1/2 cup coconut milk1/2 cup reduced-sodium soy sauce1/4 cup water1/4 cup creamy peanut butter2 tablespoons rice vinegar5 teaspoons Thai chili sauce1 tablespoon minced fresh gingerroot4 ounces uncooked thick rice noodles1 pound fresh asparagus, trimmed and cut into 1-inch pieces2 cups fresh snow peas1 cup julienned sweet red pepper1 cup shredded carrots1 can (8 ounces) sliced water chestnuts, drained1/4 cup chopped shallots1 tablespoon sesame oil1/4 cup chopped dry roasted peanuts
Preparation
In a small bowl, combine the cornstarch, coconut milk, soy sauce, water, peanut butter, vinegar, chili sauce and ginger until blended; set aside.
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.
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.
