Ingredients:

  • 8 oz thin rice noodles
  • 2 cups shredded carrots, julienned
  • 1 cup red bell pepper, thinly sliced
  • 1 cup cucumber, julienned
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh mint leaves, torn
  • 1/4 cup chopped roasted peanuts, unsalted
  • 1/2 cup creamy peanut butter
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp maple syrup
  • 1 tsp fresh ginger, grated
  • 1 clove garlic, minced
  • 1 tsp sriracha
  • 2 tbsp warm water

Instructions:

  1. Place the rice noodles in a large heat-proof bowl.
  2. Cover the noodles with boiling water and let sit for 5–8 minutes, or until tender but still slightly firm.
  3. Immediately drain the noodles in a colander and rinse under cold running water for 30 seconds; set aside to drain completely.
  4. In a medium bowl, combine the peanut butter, reduced-sodium soy sauce, lime juice, maple syrup, grated ginger, minced garlic, and sriracha.
  5. Whisk vigorously until the mixture is smooth and velvety.
  6. If the sauce is too thick to pour, whisk in warm water one tablespoon at a time until it reaches a pourable consistency.
  7. In the large mixing bowl, combine the drained noodles, shredded carrots, bell pepper, cucumber, and red onion.
  8. Pour the dressing over the mixture and toss gently with tongs until every strand is coated.
  9. Fold in the fresh cilantro and mint leaves.
  10. Top with chopped roasted peanuts.