This recipe is one of my favorites to make because it is easy, takes 30 minutes and you can have enough leftovers for several days. It is also Vegan and has and amazing combination of flavors. I'm not sure exactly what culture this recipe is directly related to, although I'm pretty sure that peanut garnish is related to Thai dishes. This dish tastes great with spices, so I encourage you to experiment. If you don't like hot or spicy dishes, then simply don't add Chile Pepper.

Ingredients:

• Rice Noodles
• Vegetable Oil of Choice (I use Olive & Coconut)
• Chile Pepper - Add to desired heat level
• Stir-Fry Sauce of Choice
• Hempmilk - Added for curry consistency (optional)
• Vegetables of Choice

Optional garnish:

• Combine roasted sweetened (agave) Peanuts with Hempseed to create a healthy Thai Peanut Garnish

Vegetables:
This is what I used, of course you don't have to use anything you don't like, and it isn't critical to include each vegetable listed. If there is a vegetable that you prefer try it out and then let me know how you liked it.

• Bak Choy
• Bell Pepper
• Broccoli
• Carrot
• Cucumber
• Garlic
• Hempseed
• Onion
• Portobello Mushrooms
• Snow Peas

Fry the vegetables lightly with oil, while boiling the noodles.

Add the noodles to the vegetable pan once they are cooked. While draining water from the noodles, it is good to wash off excess rice starch -which will make the noodles stick when you put them in the vegetable pan.

Ready to eat, without garnish

Garnished with Roasted Peanuts & Hempseed