Spicy Thai Peanut Noodles with Cucumber Sesame Salad

Spicy Thai Peanut Noodles with Cucumber Sesame Salad, originally uploaded by *April*.

Ingredients

* 1/2 cup vegetable broth
* 1/2 cup full fat coconut milk
* 1 tablespoon crystallized ginger root
* 3 tablespoons low-sodium soy sauce
*1 tablespoon lime juice
* 3 tablespoons spicy peanut butter (I used "The Heat is On" which you can get at Whole Foods, and many other natural grocery stores or here. You could also substitute regular creamy or chunky peanut butter and a tablespoon or so of Sirracha sauce.)
* 1 1/2 tablespoons clover honey (can be vegan if you substitute stevia or blue agave syrup instead of honey)
* 1 tbsp. minced dehydrated garlic
* 8 ounces rice noodles
* 1/4 cup chopped cilantro
* 8 oz. canned drained sliced water chestnuts
* 1 package frozen asian vegetable mix
* bean sprouts
* 1/4 cup bean sprouts

1. Bring a large pot of water to a boil - no need to salt. Add noodles and cook until tender according to package directions. Drain.

2. Meanwhile, combine vegetable broth, crystallized ginger, soy sauce, peanut butter, honey and garlic in a large skillet. Add frozen asian vegetale mix and water chestnuts. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with cilantro, lime juice and bean sprouts. You can also add fried tofu, or for a non-vegetarian option include shrimp or chicken.