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Thai Peanut Butter Veggie Stir Fry And Angel Hair Miracle Noodles |  Vegetable Day

Note: This recipe fulfills all your veggies for one veggie day, so you may want to split the recipe in half and spread it over the course of two veggie days.

Ingredients
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  • 1 package - 7oz Angel Hair Miracle Noodles
  • 3 Tablespoons Bragg Liquid Aminos
  • 1/2 teaspoon ground ginger
  • 1 Tablespoons fresh ginger
  • vegetable cooking spray
  • 1 red bell pepper, sliced into 1/2 inch strips (approximately 8 oz.)
  • 1 green hot pepper, sliced into 1/2 inch strips (approximately 1 oz.)
  • 1/3 cup Walden Farms peanut butter
  • 6 Tablespoons Walden Farms pancake syrup
  • 1 Tablespoons water
  • 6 garlic cloves, minced
  • 5-6 teaspoons red curry or green curry paste
  • 1/3 cup coarsely chopped cilantro (add more if you love cilantro)
  • 3 scallions, thinly sliced (both green and white parts; approximately 3 oz)
  • 5 oz. of baby bok choy (approximately 1 baby bok choy; just use the white part)
  • 5 oz. of asparagus (cut the ends off about 1/4 inch to discard and then cut the asparagus spears in thirds)
  • red pepper flakes (optional if you like spicy food)
Directions
  • heat the cooking spray in a skillet or wok (preferred) over medium heat and sauté the asparagus for 5 minutes
  • add red bell pepper and green hot pepper strips and baby bok choy, and sauté for about 5-8 more minutes
  • set aside
  • in a medium bowl, whisk together the 3 tablespoons of Bragg Liquid Aminos with the peanut butter, pancake syrup, water, garlic, fresh ginger, ground ginger, and curry paste
  • set aside
  • cook the noodles until they no longer have a rubbery consistency
  • rinse and drain the noodles, transfer to the skillet (or wok), and toss over a low heat, for about 5-8 more minutes, with the peanut sauce, cilantro, scallions, red pepper flakes (if you like spicy) and vegetables
  • then serve
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