Rice Noodles with Spicy Peanut Sauce

8 oz. flat rice noodles
1/2 c. peanut butter
3 T. tamari or other soy sauce
2 T. fresh lime juice
1 t. brown sugar
1/2 t. red pepper flakes
1 c. water, divided
1 15-oz. can stir-fry vegetables (water chestnuts, bamboo shoots, bean sprouts, and baby corn), drained (or use a can or two of these ingredients separately)
2 T. chopped roasted peanuts

Soak the noodles in boiling water until soft, about 15 minutes. While the noodles are softening, prepare the sauce.

In a bowl, whisk together the peanut butter, tamari, lime juice, sugar, red pepper flakes, and 1/2 c. of the water. Blend until smooth.

Transfer the peanut sauce to a large pot and stir in as much of the remaining water as needed to give it a desireable consistency. Heat the sauce over low heat, stirring occasionally. Add the vegetables and heat through until hot. Keep warm.

Drain the noodles, when softened, and add them to the pot. Toss gently to combine with the warmed peanut sauce. Serve sprinkled with peanuts.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 135.