Ingredients

The following ingredients have 6 Servings
  • 8 ounces rice noodles
  • 1 large carrot (shredded (reserve a pinch for topping))
  • 1 large bell pepper (very thinly sliced)
  • 2 scallions (sliced (white parts only, reserve green for topping))
  • 1/2 cup peanut butter (crunchy or creamy)
  • 1/3 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon canola oil
  • 1 tablespoon brown sugar
  • 1 tablespoon sambal oelek chili paste (optional)
  • 1 tablespoon panang curry paste
  • 1 tablespoon freshly grated ginger root
  • 3 cloves peeled garlic (roughly chopped)
  • Chopped roasted peanuts
  • Sliced green scallion
  • Chopped fresh cilantro leaves
  • 1 lime (quarterered)
  • Sesame seeds (optional)

Instruction

  • Bring a pot of water to a boil and cook the rice noodles according to package directions. Remove from water when the noodles are 'al dente' to prevent overcooking. Drain.
  • Meanwhile, while the noodles are cooking, combine all of the sauce ingredients along with 1/3 cup of water in the bowl of a food processor of blender. Pulse until smooth.
  • When the noodles are cooked and drained, transfer them to a large mixing bowl. Pour the prepared sauce over the top and toss well.
  • Immediately add the carrot, bell pepper, and scallion and fold into the noodles.
  • Divide the noodles into serving bowls and top as desired. Squeeze lime juice over the top and enjoy!