10m
PREP TIME
15m
COOK TIME
410
CALORIES
10
INGREDIENTS
Servings: 4
Ingredients
- 4 ounces Thai Kitchen® Gluten Free Stir Fry Rice Noodles
- 1 can (13.66 ounces) Thai Kitchen Unsweetened Coconut Milk
- 1/4 cup creamy peanut butter
- 2 teaspoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 cup small broccoli florets
- 1/2 cup matchstick carrots
- 1/2 cup thinly sliced red bell pepper
- 2 tablespoons crushed peanuts
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut in wedges
INSTRUCTIONS
- 1 Cook noodles as directed on package.
- 2 Mix coconut milk, peanut butter and fish sauce in large skillet with whisk until well blended. Bring to simmer on medium heat. Add vegetables; cook and stir 3 to 5 minutes or until vegetables are tender-crisp. Add cooked noodles; cook and stir until heated through.
- 3 Sprinkle with peanuts and cilantro. Serve with lime wedges.
