DIRECTIONS:

Combine the coconut milk, tomatoes, peanut butter, soy sauce, lime, ginger, garlic, and honey to the bowl of a food processor. Process until smooth. Add sriracha to taste.

Set a pot of salted water to boil for the pasta. Cook until al dente. Set aside.

While the pasta cooks, spray a large non-stick skillet with cooking spray and heat over medium-high. Add the bell pepper and bok choy to the pan, cooking for about 5 minutes or until crisp-tender. Add the edamame and cook until heated through.

Add the pasta to the pan and pour the peanut sauce over the pasta/vegetable mix, tossing to coat. Serve warm or at room temperature, topped with fresh cilantro.

*Sriracha is made from sun ripened chilies which are ground into a smooth paste along with garlic and packaged in a bottle. It is excellent in soups, sauces, chow mein or on anything else to give it a delicious, spicy taste.