Creamy peanut-lime noodles with crisp carrots, bell pepper, cucumber, cilantro, and chopped peanuts.
# What You'll Need:
→ Noodles
01 - 8 oz rice noodles or thin spaghetti
→ Vegetables & Herbs
02 - 1 cup shredded carrots
03 - 1 cup thinly sliced red bell pepper
04 - 1/2 cup thinly sliced cucumber
05 - 1/4 cup chopped fresh cilantro
06 - 2 scallions, thinly sliced
→ Peanut Lime Sauce
07 - 1/3 cup creamy peanut butter
08 - 2 tbsp soy sauce (swap tamari for gluten-free)
09 - 1 tbsp maple syrup or honey
10 - 2 tbsp fresh lime juice (about 1 lime)
11 - 1 tbsp rice vinegar
12 - 2 tsp toasted sesame oil
13 - 2 tsp grated fresh ginger
14 - 1 garlic clove, minced
15 - 2 to 4 tbsp warm water, to thin
→ Garnish & Optional Add-ins
16 - 1/4 cup roasted unsalted peanuts, roughly chopped
17 - Optional: shredded red cabbage or snap peas for crunch
18 - Optional: grilled chicken or firm tofu, sliced, for added protein
# Directions:
01 - Bring a large pot of salted water to a boil, cook the rice noodles according to the package directions until al dente, drain and rinse under cold water to stop cooking and cool, then set aside to drain thoroughly.
02 - In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup or honey, lime juice, rice vinegar, sesame oil, grated ginger and minced garlic; add 2 tablespoons warm water and whisk until smooth, then add additional water, one tablespoon at a time, until the dressing is pourable and glossy.
03 - Shred the carrots, thinly slice the red pepper and cucumber, chop the cilantro and slice the scallions so all elements are ready to combine; keep components separate for even distribution when tossing.
04 - Place the cooled noodles in a large mixing bowl, add the prepared vegetables and herbs, pour the peanut-lime dressing over the mixture and toss gently but thoroughly until everything is evenly coated.
05 - Transfer to individual bowls or a serving platter, sprinkle with the chopped roasted peanuts and additional cilantro as desired; serve chilled or at room temperature and offer sriracha or chili flakes at the table for heat.
