Peanut Rice Noodles with Crunchy Vegetables
Chewy rice noodles in a lime-spiked peanut sauce with raw, crunchy vegetables and lots of herbs. Good warm or cold.
Ingredients
- 8 oz flat rice noodles
- ⅓ cup creamy peanut butter
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 lime juiced
- 1 clove garlic grated
- 1 tsp fresh ginger grated
- 1 tsp sriracha
- ¼ cup warm water
- 2 carrots julienned or shredded
- 1 English cucumber cut into matchsticks
- 1 red bell pepper thinly sliced
- 3 scallions sliced
- ½ cup cilantro leaves
- ⅓ cup roasted peanuts chopped
Steps
Cook 8 oz flat rice noodles according to the package until just tender. Rinse under cold water and drain well.
Whisk ⅓ cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 lime juice, 1 clove garlic, 1 tsp fresh ginger, and 1 tsp sriracha. Whisk in ¼ cup warm water until the sauce is smooth and pourable.
Toss the noodles with the sauce, 2 carrots, 1 English cucumber, 1 red bell pepper, and 3 scallions.
Top with ½ cup cilantro leaves and ⅓ cup roasted peanuts and serve.
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