# Components:
→ Noodles
01 - 8 oz (225 g) rice noodles or thin spaghetti
→ Vegetables & Herbs
02 - 1 cup (120 g) shredded carrots
03 - 1 cup (120 g) thinly sliced red bell pepper
04 - 1/2 cup (50 g) thinly sliced cucumber
05 - 1/4 cup (15 g) chopped fresh cilantro
06 - 2 scallions, thinly sliced
07 - 1/4 cup (30 g) roasted unsalted peanuts, roughly chopped
→ Peanut Lime Sauce
08 - 1/3 cup (80 g) 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 - 2–4 tbsp warm water, as needed to thin
# Directions:
01 - Cook the rice noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, rice vinegar, sesame oil, ginger, garlic, and 2 tbsp warm water. Add more water, 1 tbsp at a time, until the sauce is smooth and pourable.
03 - In a large mixing bowl, combine cooled noodles, carrots, bell pepper, cucumber, cilantro, and scallions.
04 - Pour the peanut lime sauce over the noodle mixture and toss until everything is evenly coated.
05 - Transfer to serving bowls and top with chopped peanuts and extra cilantro, if desired. Serve chilled or at room temperature.
