Fragrant Rice Noodles with Vegetables

Modified from a recipe in The Moosewood Restaurant Cooks at Home.

Sauce:
3 T. fresh lime juice
zest of one lime
¾ c. peanut butter
2 tsp. brown sugar
¾ c. stock (vegetable, chicken, whatever)
1 T. fish sauce
½ tsp. salt
3 garlic cloves, minced
rooster (red chili) sauce to taste

6 oz. rice noodles (¼-inch wide)

2 leeks, well rinsed
2 small zucchini
2 small yellow squash
3 T. vegetable oil
¼ c. water

In a covered pot, bring 1½ quarts water to a boil. While the water heats, put all sauce ingredients except for the rooster sauce in a blender and puree until smooth. Gradually add rooster sauce to taste; adjust with lime juice, pb, brown sugar, or fish sauce as necessary to balance flavors.

When the water boils, add the noodles and cook for 3-5 minutes or until just tender. Drain, rinse briefly under cool water, drain again, and set aside.

Cut the leeks, zucchini, and squash into julienne sticks 2 to 3 inches long and ½ to ¼ inch wide. Heat the oil in a wok, and stir-fry the leek sticks on medium-high for 2 to 3 minutes. Add the zucchini and squash and stire fry for about 3 to 4 minutes, until the vegetables are just tender, adding a little water if necessary to prevent scorching. Add the noodles and about half of the sauce, and toss well until heated through. Serve immediately, with extra sauce on the side.