Spicy Peanut Noodles and Veggies

Quick and easy, but full of flavor.  Also minimal dishes! This recipe is mostly about the sauce, so use any veggies on hand. 

7 ounces wide rice noodles, or Pad Thai noodles
2 medium carrots, thinly sliced or julienned
2 large celery stalks, julienned
1 cup sugar snap peas, halved


For the Sauce

1/2 teaspoon ginger root, minced or 1/4 teaspoon ground
1- 2 cloves garlic, minced
2 tablespoons creamy, natural or low sugar peanut butter
1 1/2 tablespoons Sriracha
1/2 lime, juiced
1 teaspoon fish sauce, optional
3 tablespoons soy sauce
3/4 teaspoon seasoned or plain rice vinegar,
2 teaspoons brown sugar
1/4 cup chicken or vegetable broth

Cook noodles according to package directions.

Combine all ingredients for sauce.

Saute vegetables in a couple tablespoons of oil over medium heat for 3 - 5 minutes.  Stir in sauce, let thicken slightly, about 30 seconds.  Add noodles to coat and reheat.  If sauce it too thick add another 1/4 cup chicken broth.  Serve with extra lime slice, sliced scallions and crushed peanuts. Serves 4.