Makes 4 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
INGREDIENTS
7 ounces Thai Kitchen® Stir-Fry Rice Noodles
1/3 cup crunchy peanut butter
1/3 cup chicken broth
3 tablespoons dry sherry
2 tablespoons McCormick® Chives
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cups coarsely chopped bok choy
1 cup fresh bean sprouts
1 red bell pepper, cut into thin strips
Coarsely chopped peanuts or McCormick® Gourmet Collection Toasted Sesame Seed (optional)
DIRECTIONS
1. Prepare rice noodles as directed on package. Rinse under cold water; drain well. Set aside.
2. Place peanut butter, broth, sherry, chives, fish sauce, sugar and sesame oil in bowl of food processor; cover. Process until smooth. Set aside.
3. 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.
NUTRITION INFORMATION
per serving
Calories: 450
Fat: 19 g
Carbohydrates: 57 g
Cholesterol: 1 mg
Sodium: 890 mg
Fiber: 3 g
Protein: 11 g
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