Thai Vegetable Stir Fry

This recipe can be made with or without the noodles.  I planned on making it over white rice, but found out half way through that I only had a half of a cup of rice left.  Not wanting to go to the store, I foraged around the kitchen and found some spaghetti noodles.  According to Rachel Ray, these noodles work just fine as a substitute for more authentic ones, and I tend to agree.  Thank you to Tracey Davies over at AllRecipes.Com for the original recipe.

You'll need:

• Spaghetti Noodles or Rice (optional)
• 4 tbsp soy sauce, plus a little extra as needed
• 2 tbsp brown sugar
• 4 tsp garlic powder
• 4 tsp peanut butter
• Olive oil
• 1 (16 oz) package frozen stir fry vegetables

Directions:

1. Cook your noodles or rice until al dente (or whatever you call rice when it's done).
2. Meanwhile, stir your soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
3. Warm up your oil in a large frying pan or wok, then stir fry your frozen veggies 5-7 minutes.
4. When veggies are done, mix in about half of your soy sauce mixture into the veggies.
5. Add your noodles/rice, then pour in the rest of the sauce.  Stir well.
6. Feel free to add an extra splash or two of soy sauce to your liking, then dig in!