Finally, after a week of trial and error, the vegetarian version of Ruth Reichl's "Not Quite Thai Noodles".
3 heaping tablespoons of peanut butter (chunky is the best, because the peanuts fry up with a nice crackle)
1/4 cup olive oil
1 tablespoon curry powder
1 tablespoon garlic powder
soysauce to taste
siracha sauce to taste
Carefully pour the 1/4th cup olive oil into a pan and heat up slowly. Add the curry and garlic powders and sauté. Slowly stir in the three tablespoons of peanut butter, making sure that each spoonful melts. Warning: it might froth slightly, if it's frothing alarmingly -- and you will know what that looks like when you see it, turn the heat down. (It's sad how long it took for that to occur to me.)
Slowly stir the chopped vegetables of your choice into this sauce. If the mixture gets sticky or catches on the bottom of the pan, add a little water and thin out the sauce before you add more vegetables. Do not use spinach. Any strong vegetable with a flavor that can hold its own will be fine: broccoli, cauliflower, mushrooms, carrots, peppers.
1 large packet of rice noodles (I like Wai-Wai Rice Noodles.)
1 pot of water
Boil the noodles following the directions on the packet. Grab a bigger pan and grease it up with some olive oil. Then stir fry the noodles, slowly adding the sauce and vegetables. (You can also just pile up the sauce and veggies on the plain noodles, which is my favorite way to eat them.)