Thai Noodles with Peanut Sauce
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