This spicy sauce isn't a traditional Thai sauce, but it has substantial spiciness due to the red pepper flakes. You can vary the "hot" quotient by adjusting the pepper flakes. The lemon zest adds tang and interest to the vegetable blend (pictured at left).

2 Tbs. olive oil
2 garlic cloves, minced
1/2 large onion, finely chopped
1 red and 1 yellow bell pepper, seeded and chopped
2 small zucchini, chopped
2 cups broccoli florets
1/4 cup dry-roasted peanuts, chopped

6 oz. Udon noodles

Spicy sauce:
1/4 cup olive oil
3 Tbs. fresh lemon juice and zest of 1 lemon
1 tsp. red pepper flakes
1/2 cup fresh Italian flat-leaf parsley, chopped
1-2 Tbs. balsamic vinegar
Salt and freshly ground black pepper to taste

In a large cookpot, heat oil and cook garlic and onion on medium heat for 3 minutes. Add peppers, zucchini, and broccoli; cook for another 15 minutes. Add peanuts during the last minute.

Meanwhile, cook noodles according to package directions, drain, and set aside. Whisk together sauce ingredients.

Add cooked noodles to vegetables, stir, and heat on low for 3 minutes. Add sauce, stir to combine, and serve.

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