Recipe: Thai Peanut Noodle Stir-Fry
Description: This is a recipe out of a book from my MIL. I borrowed the book from her and copied down the recipes I liked. This was one of them.
Ingredients: [{"text": "1 cup chicken broth"}, {"text": "1/2 cup Dijon mustard"}, {"text": "1/3 cup creamy peanut butter"}, {"text": "3 tablespoons firmly packed light brown sugar"}, {"text": "2 tablespoons soy sauce"}, {"text": "1 garlic clove, crushed"}, {"text": "1/2 teaspoon minced fresh ginger"}, {"text": "1 tablespoon cornstarch"}, {"text": "4 cups cut up vegetables (red pepper, carrot, mushrooms, green onions, Chinese pea pods)"}, {"text": "1 tablespoon vegetable oil"}, {"text": "1 lb linguine, cooked"}, {"text": "chopped peanuts, and scallion brushes (to garnish)"}]
Instructions: In medium saucepan, combine chicken broth, mustard, peanut butter, sugar, soy sauce, garlic, ginger and cornstarch.
Cook over medium heat until mixture thickens and begins to boil. 
Reduce heat and keep warm.
In large skillet, over medium high heat, saute vegetables in oil until tender about 5 minutes.
In large serving bowl, combine hot cooked pasta, vegetables and peanut sauce, tossing until well coated.  
Garnish with chopped peanuts and scallion brushes.
Serve immediately.
