# Components:
→ Noodles
01 - 8 ounces 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 tablespoons soy sauce (use tamari to make gluten-free)
10 - 1 tablespoon maple syrup or honey
11 - 2 tablespoons fresh lime juice (about 1 lime)
12 - 1 tablespoon rice vinegar
13 - 2 teaspoons toasted sesame oil
14 - 2 teaspoons grated fresh ginger
15 - 1 garlic clove, minced
16 - 2 to 4 tablespoons warm water, as needed to thin
→ Optional additions
17 - Grilled chicken or firm tofu, for added protein (optional)
18 - Sriracha or crushed chili flakes, to taste (optional)
# Preparation Steps:
01 - Bring a large pot of salted water to a boil, cook noodles according to package directions until tender, then drain and rinse under cold water to stop cooking; set aside to cool.
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 add additional water, 1 tablespoon at a time, until the dressing is smooth and pourable.
03 - If not already prepared, shred the carrots, thinly slice the red pepper and cucumber, chop the cilantro and thinly slice the scallions so all vegetables are ready to combine.
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 - Taste and adjust seasoning with additional soy sauce, lime juice or a pinch of salt if needed; transfer to serving bowls, sprinkle with chopped peanuts and extra cilantro, and serve chilled or at room temperature. Add grilled chicken or tofu if using.
