Thai Vegetable Noodles

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1 cup julienned sweet red pepper

2 teaspoons cornstarch

1 tablespoon minced fresh ginger root

1/2 cup reduced-sodium soy sauce

1 pound fresh asparagus, trimmed and cut into 1 inch pieces

1 teaspoon Thai chile sauce

1 (8 ounce) can sliced water chestnuts, drained

1/4 cup chopped shallots

1/4 cup water

4 ounces uncooked Asian rice noodles

1/4 cup chopped dry roasted peanuts

2 tablespoons rice wine vinegar

1/2 cup coconut milk

1 tablespoon sesame oil

1 cup shredded carrots

2 cups fresh snow peas

1/4 cup creamy peanut butter

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