| | 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. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
|  | | 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) |
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| | Nutrition (per serving) | Calories: 450 Calories
Fat: 19 Grams
Protein: 11 Grams
Cholesterol: 1 Milligrams
Carbohydrates: 57 Grams
Sodium: 890 Milligrams
Fiber: 3 Grams
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