# What You'll 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
→ Peanut lime sauce
07 - 1/3 cup creamy peanut butter
08 - 2 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp maple syrup or honey
10 - 2 tbsp fresh lime juice (about 1 lime)
11 - 1 tbsp rice vinegar
12 - 2 tsp toasted sesame oil
13 - 2 tsp grated fresh ginger
14 - 1 garlic clove, minced
15 - 2–4 tbsp warm water, to thin sauce
→ Garnish
16 - 1/4 cup roasted unsalted peanuts, roughly chopped
17 - Extra cilantro leaves, optional
# How To:
01 - Bring a large pot of salted water to a boil, cook the noodles according to package directions until al dente, drain and rinse under cold water to stop cooking and cool completely.
02 - While noodles cook, shred carrots, thinly slice bell pepper and cucumber, chop cilantro and slice scallions; transfer to a large mixing bowl and set aside.
03 - In a medium bowl, whisk peanut butter, soy sauce, maple syrup (or honey), lime juice, rice vinegar, sesame oil, grated ginger and minced garlic with 2 tablespoons warm water until smooth; add additional water 1 tablespoon at a time to reach a pourable consistency.
04 - Add the cooled noodles to the bowl with vegetables, pour the peanut-lime sauce over top and toss gently but thoroughly until noodles and vegetables are evenly coated.
05 - Divide the tossed mixture among serving bowls, sprinkle with chopped peanuts and extra cilantro, and adjust seasoning with additional soy sauce, lime juice or a pinch of chili flakes if desired.
06 - Serve chilled or at room temperature; refrigerate leftovers in an airtight container for up to 2 days.
