Servings: 8

1 box Thai rice noodles (7 servings) 1 box Thai rice noodles (7 servings)
1 zucchini, sliced thinly 1 zucchini, sliced thinly
1 red pepper, sliced thinly 1 red pepper, sliced thinly
1 can bean sprouts, drained 1 can bean sprouts, drained
1/2 bag coleslaw mix (cabbage and carrots) ½ bag coleslaw mix (cabbage and carrots)
1/2 teaspoon fresh ginger (jarred) ½ teaspoon fresh ginger (jarred)
2-4 scallions, chopped 2 to 4 scallions, chopped
1/4 cup chopped peanuts (optional) ¼ cup chopped peanuts (optional)
2 Tablespoons peanut oil for sautéing 2 Tablespoons peanut oil for sautéing
 
Peanut Sauce: subheading: Peanut Sauce:
1/4 cup chunky peanut butter ¼ cup chunky peanut butter
1/4 cup sugar ¼ cup sugar
3 Tablespoons soy sauce 3 Tablespoons soy sauce
3 Tablespoons water 3 Tablespoons water
2 Tablespoons peanut oil 2 Tablespoons peanut oil
1/2 teaspoon sesame oil ½ teaspoon sesame oil

Boil rice noodles according to package directions until just cooked (don't overcook). Rinse under cold water to stop cooking, drain and set aside.
Sauté zucchini, red pepper and ginger with 1 Tablespoon of the oil until just crisp-tender. Remove to separate large mixing bowl, and do the same with the coleslaw mix and bean sprouts.
While vegetables are cooking, prepare peanut sauce: mix together all ingredients and bring to a boil over medium, stirring often, until peanut butter is melted and sugar dissolved.
Combine all ingredients with peanut sauce in large mixing bowl. Top with chopped scallions and peanuts.