Quick Yummy Thai Vegetarian Noodle Bowl

• 12 cup cooked spaghetti, whole wheat
• 23 cup peas, frozen
• 14 cup carrot, sliced diagonally
• 14 cup celery, thinly sliced
• 14 cup mushroom, sliced
• 1 garlic clove, small minced
• 1 green onion, thinly sliced
• 1 tablespoon plain fat-free yogurt
• 1 teaspoon peanut butter
• 18 teaspoon fish sauce
• 12 tablespoon coconut, shredded
• 14 teaspoon Sweet 'n Low (to taste)
• 1 teaspoon red pepper flakes (start with less, work up to desired heat)
• water

1. Cook noodles according to package directions, if you have none precooked.
2. Prep veggies.
3. Heat pan medium high.
4. Use cooking spray.
5. Saute carrot for a minute.
6. Add celery, peas and garlic; give a minute.
7. Add shrooms and onion.
8. Once veggies are to desired doneness, transfer to a bowl.
9. Add to veggies.
10. At some point before or during cooking veggies put together the sauce: Peanut butter, yogurt, coconut, fish sauce, sweet n low and pepper flakes to taste.
11. I added a little boiling water (1/2 tablespoon?)
12. to make it more of a honey consistency.
13. Add to your desired consistency.
14. Mix all and enjoy.

peas, carrot, celery, mushroom, garlic, green onion, yogurt, peanut butter, fish sauce, coconut, n, red pepper, water

Taken from www.food.com/recipe/quick-yummy-thai-vegetarian-noodle-bowl-365967 (may not work)