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So quick and easy it’s scary, yet equally delicious!
Prep all vegetables before you do anything. Having everything prepared will help save time while making this dish up!
Add all the sauce ingredients into a small bowl, whisk to combine.
Bring some water to boil, pour over the rice noodles and let sit for 8-10 minutes. (Or follow your package directions).
To a hot wok or nonstick pan, heat up the peanut oil. To the hot oil, add the vegetables. Stir until starting to brown but not lose color, about 6-7 minutes. Add water chestnuts and garlic, stir for 1 minute. Pour in sauce, stir and then add the noodles. Toss together and then serve up a plate with a sprinkle of the ground peanuts and torn cilantro leaves.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!