Step 1
Soak uncooked noodles in 8 cups of water until soft 8 hours or overnight.
Step 2
Drain rice noodles and set aside.
Step 3
Whisk together vegetable broth 2 tablespoons vegetable oil brown sugar soy sauce rice wine vinegar peanut butter 1 teaspoon fresh cilantro onion powder tamarind paste hot chile paste garlic powder sesame oil red pepper flakes ground coriander ground ginger salt and ground black pepper in a saucepan.
Step 4
Heat sauce over medium heat until it bubbles; reduce heat to low and simmer sauce while you prepare the remaining ingredients.
Step 5
Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
Step 6
Cook and stir broccoli carrots snow peas water chestnuts baby corn mushrooms and zucchini in the wok until tender 8 to 10 minutes.
Step 7
Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through 2 to 3 minutes.
Step 8
Remove the wok from heat and pour the sauce over vegetables and rice noodles.
Step 9
Toss to fully coat the vegetables and rice noodles with sauce.
Step 9
Garnish with peanuts 2 tablespoons chopped cilantro and paprika.