Thai Peanut Noodle Salad

Ingredients

• 200 g Rice noodles (thin)
• 1 medium Cucumber
• 1 medium Carrot
• 1/2 cup Red bell pepper(optional)
• 2 stalks Green onions
• 1/4 cup Fresh cilantro(optional)
• 1/4 cup Fresh mint(optional)
• 1/4 cup Creamy peanut butter
• 2 tbsp Lime juice
• 1 tbsp Soy sauce
• 1 tbsp Rice vinegar(optional)
• 1 tsp Sesame oil
• 1 tsp Honey or brown sugar(optional)
• 1 clove Garlic
• 1 tsp Fresh ginger
• 1 tsp Chili flakes or sriracha(optional)
• 2-4 tbsp Warm water (to thin dressing)(optional)

Instructions

1. 1

   Cook the rice noodles according to package directions until just tender (about 10 minutes). Drain well and rinse briefly with cool water to stop cooking; set aside.

2. 2

   While noodles cook, make the dressing: whisk peanut butter, lime juice, soy sauce, sesame oil, grated garlic and ginger, and (if using) honey/brown sugar, rice vinegar, and chili. Add warm water a tablespoon at a time until smooth and pourable.

3. 3

   Prep the vegetables: cut cucumber and carrot into thin matchsticks; slice green onions; roughly chop cilantro/mint if using.

4. 4

   Toss noodles with the peanut-lime dressing until evenly coated. Fold in cucumber, carrot, and bell pepper (if using). Top with green onions and herbs.

5. 5

   Serve chilled or at room temperature.