Thai Peanut Sauce with Rice Noodles

You may also add sliced chicken breast to this dish for a heartier meal.

ingredients

1 1/2 lb. noodles (rice or any favorite noodle)
4 c steamed vegetables: Broccoli, matchstick carrots, onion, red pepper, cauliflower, etc., cut fairly small
2 T olive oil
1 T fresh minced ginger
1 T or more minced garlic
1 large onion, chopped
1/3 c organic peanut butter
1 1/3 c vegetable broth
1 c coconut milk
3-4 T soy sauce (no salt preferred)
2 T Turbinado sugar (or molasses or other sweetener of choice)
2 T rice wine vinegar (you may substitute red wine vinegar)
1 t red chili paste or dry chili flakes to taste
Black pepper to taste
Salt, if desired
2 T corn starch, stirred, with 2 T water
Fresh minced basil or cilantro, to taste
1/2 c crushed peanuts

1
Chop vegetables and steam
2
While steaming veggies, cook noodles as directed on package
3
Heat oil in medium saute pan over medium heat. When hot, add garlic and ginger. Cook slowly for a couple of minutes, Add onion, and cook gently until onion is soft. In a blender or food processor, mix together all other ingredients for sauce (except fresh herbs and peanuts).
4
Add veggies to saute pan, heat through. Pour sauce over veggies and simmer slowly 3 more minutes until hot and slightly thickened.
5
Toss sauce with noodles, and top with the nuts and herbs.