# What You 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
07 - 1/4 cup roasted unsalted peanuts, roughly chopped
→ Peanut Lime Sauce
08 - 1/3 cup creamy peanut butter
09 - 2 tbsp soy sauce (or 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
# Directions:
01 - Bring a large pot of salted water to a boil, add the noodles and cook until just tender according to package directions. Drain and rinse under cold water until fully cooled; set aside.
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. Add 2 tablespoons warm water and whisk; add additional water, 1 tablespoon at a time, until the dressing is smooth and pourable.
03 - In a large mixing bowl, combine the cooled noodles with shredded carrots, sliced red bell pepper, sliced cucumber, chopped cilantro and sliced scallions. Toss gently to distribute ingredients evenly.
04 - Pour the peanut-lime dressing over the noodle-vegetable mixture and toss gently until the sauce evenly coats all components.
05 - Transfer to serving bowls, sprinkle with chopped peanuts and additional cilantro to taste. Serve chilled or at room temperature; store leftovers in an airtight container in the refrigerator for up to 2 days.
