Coconut Peanut Stir Fry with Scallops

I love this dish because it's a cross between pad thai and stir fry. Ingredients are pretty basic, whatever vegetables you have to add, some sort of meat, and noodles or rice. I prefer rice noodles but any sort of lo mein or spaghetti can work. The sauce can be used as a salad dressing as well.

Ingredients:

• 1/2 lb of fresh sea scallops
• vegetable oil
• salt
• pepper
• garlic
• noodles
• baby corn
• baby bok choy
• fresh broccoli
• green onion
• cilantro
• egg

Sauce:

• crunchy peanut butter
• coconut milk
• soy sauce
• rice vinegar
• lime juice
• red pepper flakes
• garlic
• brown sugar
• salt
• pepper

Directions:

For sauce:

• Melt peanut butter and coconut milk over heat
• Add sugar and other flavorings
• Thin with water if necessary

For stir fry:

• Boil water for pasta
• Chop vegetables into 1" pieces
• Heat the oil in a non stick pan
• Sautee vegetables
• Add soy sauce as necessary to vegetables
• Rinse scallops
• Salt, pepper and garlic scallops
• In a separate pan heat oil
• Cook until translucent
• Toss drained pasta in sauce and serve with vegetables and scallops

Enjoy!