Saucy Thai Beef Noodles

• 1/2 cup 2% milk
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sherry
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 3 drops hot pepper sauce
• 12 ounces uncooked spaghetti
• 1 pound beef top sirloin steak, thinly sliced
• 1-1/2 teaspoons canola oil, divided
• 1/2 cup thinly sliced fresh carrot
• 1/2 cup julienned sweet red pepper
• 1 cup fresh snow peas
• 2 green onions, sliced
• 1/4 cup chopped salted peanuts
• 2 tablespoons minced fresh cilantro

1. In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
2. Cook spaghetti according to package directions.
3. In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
4. Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.
5. Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.

milk, peanut butter, soy sauce, brown sugar, sherry, garlic, red pepper, pepper sauce, spaghetti, canola oil, fresh carrot, sweet red pepper, fresh snow peas, green onions, peanuts, fresh cilantro

Taken from www.tasteofhome.com/recipes/saucy-thai-beef-noodles/ (may not work)