I made this Thai sweet chili sauce the other day to use it as a dip for my vegan cheesy bites. But then Sean wanted to go out for Chinese food. As I was not in mood to go out I said I was going to make Chinese at home. So, I used the sweet chili sauce for this stir fry with rice noodles, veggies and cashews and it was super delicious so I had to share!
1 package rice noodles
2 TBSP vegetable oil
1 small red bell pepper and 1 small green bell pepper, halved and thinly sliced
1 small bunch scallions, chopped
1/2 cup shredded carrots
1 cup broccoli florets
a small piece fresh ginger, grated
2 cloves garlic, minced
1/4 cup other soy sauce
4 tablespoons Thai sweet chili sauce
Juice of 1 lime
1 tablespoon agave nectar
1 tablespoon toasted sesame oil
1/2 cup raw cashews
Bring a large pot of water to a boil, salt it, add the rice noodles and cook according to the cooking directions. Drain. In a wok, heat the vegetable oil and heat until smoking. Add the vegetables and stir-fry for 2 minutes. Add the cashews, ginger and garlic and stir-fry for 1 more minute. In a small bowl, stir together the soy sauce, Thai sweet chili sauce, lime juice, agave nectar and sesame oil. Toss the noodles with the sauce and vegetables and serve.