- 2 tablespoons cornstarch
- 1 cup light coconut milk
- ¼ cup jarred Thai peanut satay sauce
- Juice of 1 lime
- 2 tablespoons natural granulated sugar
- 3 to 4 ounces fine rice noodles or bean thread noodles
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups bite-sized broccoli florets
- 3 cups bite-sized cauliflower florets
- 2 cups fresh slender green beans, trimmed and cut in half (see Note)
- 1 large red bell pepper, cut into narrow strips
- 1 to 2 fresh chilies, to taste, seeded and minced, or dried hot red pepper flakes to taste
- 1 cup water
- Chopped peanuts
- Sliced scallions
- To make the sauce, combine the cornstarch with just enough water to dissolve in a medium-sized mixing bowl. Whisk until completely dissolved. Add the coconut milk, peanut sauce, lime juice, and sugar, and whisk together until smooth. Set aside.
- Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths.
- While the noodles are cooking, heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
- Layer the broccoli, cauliflower, green beans, bell pepper, and chilies in the pot without stirring them in. Pour in about 1 cup water. Bring to a rapid simmer (you’ll heat it rather than see it), then lower the heat. Cover and cook for 8 to 10 minutes, or until all the vegetables are tender-crisp.
- Add the sauce to the soup pot and stir everything together well. Bring to a gentle simmer and cook for 5 to 10 minutes longer, uncovered, or until the sauce has thickened and the vegetables are just a bit more done than tender-crisp.
- Place a small amount of noodles in the bottom of each serving bowl and ladle some of the stew over them. If you wish, garnish with chopped peanuts, sliced scallions, or both.