Creamy peanut-lime noodles with crunchy vegetables, cilantro and chopped peanuts—bright, fresh, ready in 30 minutes.
# Ingredient List:
→ 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
→ Toppings
07 - 1/4 cup roasted unsalted peanuts, roughly chopped
→ Peanut lime sauce
08 - 1/3 cup creamy peanut butter
09 - 2 tbsp soy sauce (use tamari for gluten-free)
10 - 1 tbsp maple syrup or honey
11 - 2 tbsp fresh lime juice (about 1 lime)
12 - 1 tbsp rice vinegar
13 - 2 tsp toasted sesame oil
14 - 2 tsp grated fresh ginger
15 - 1 garlic clove, minced
16 - 2 to 4 tbsp warm water, as needed to thin
# Recipe Steps:
01 - Bring a large pot of salted water to a boil. Add the rice noodles and cook according to package directions until just tender. Drain, rinse under cold water until cool, drain thoroughly and transfer to a large mixing bowl.
02 - In a medium bowl whisk together peanut butter, soy sauce (or tamari), maple syrup or honey, lime juice, rice vinegar, sesame oil, grated ginger and minced garlic. Whisk in 2 tablespoons warm water and continue adding up to 2 additional tablespoons, one at a time, until the dressing is smooth and pourable.
03 - Add shredded carrots, sliced red bell pepper, cucumber, cilantro and scallions to the cooled noodles. Toss gently to distribute the vegetables evenly.
04 - Pour the peanut-lime dressing over the noodle and vegetable mixture. Toss until everything is evenly coated, using tongs or two forks to separate any clumps of noodles.
05 - Transfer to serving bowls, scatter chopped peanuts on top and garnish with extra cilantro if desired. Serve chilled or at room temperature.
