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Pasta and Rice


Thai Noodles with Peanut Sauce


½ cup creamy peanut butter
2 Tablespoons soy sauce
1 teaspoon grated gingerroot
½ teaspoon crushed red pepper flakes
½ cup chicken broth
8 ounces uncooked rice stick noodles
4 ounces bean sprouts
1 red bell pepper, cut lengthwise into fourths then crosswise into thin slices
2 green onions, sliced
2 Tablespoons chopped fresh cilantro

Mix peanut butter, soy sauce, gingerroot, and red pepper until smooth. Gradually stir in broth.

Heat 2 quarts water to boiling. Break noodles in half and pull apart slightly while dropping into boiling water. Cook uncovered 1 minute; drain.

Place noodles in large bowl. Add peanut butter mixture, bean sprouts, bell pepper, and onions; toss. Sprinkle with cilantro.

Makes 4 servings