• 2 cups cooked protein (chicken, shrimp, or tofu suggested)
• 8 oz medium rice noodles
• 1 tbsp sesame oil (or other oil of your choice)
• 1 tsp minced garlic
• 1 tsp crushed ginger
• 2 cups vegetables in bite-size pieces (shown here: broccoli and carrots)
• 1/4 cup peanut butter (smooth or crunchy)
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp fish sauce
• 2-3 tsp chili garlic paste
• 1 14 oz can coconut milk
• Salt and black pepper to taste
• Scallions, cilantro, lime wedges, and/or chopped peanuts for garnish

Boil noodles until al dente and drain most of water. Heat oil in skillet on medium heat; add garlic and ginger, stir and then add vegetables and cook until starting to soften. Stir in peanut butter, soy sauce, honey, fish sauce, chili paste, and salt and pepper. Reduce heat when smooth and stir in coconut milk. Add additional seasoning as needed. Transfer noodles…