Rice noodles in a creamy peanut-lime dressing with crisp vegetables, cilantro and scallions for a bright, light meal.
# What You'll Need:
→ 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
→ Toppings
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 for 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, to thin
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the rice noodles or thin spaghetti according to package directions until al dente. Drain and rinse thoroughly under cold running water to stop cooking and cool the strands; drain well.
02 - In a medium bowl, whisk together peanut butter, soy sauce, maple syrup (or honey), lime juice, rice vinegar, sesame oil, grated ginger and minced garlic. Add 2 tablespoons warm water and whisk until smooth; add additional water 1 tablespoon at a time until the dressing reaches a pourable consistency.
03 - In a large mixing bowl, fold together the cooled noodles, shredded carrots, sliced bell pepper, cucumber, cilantro and scallions until evenly distributed.
04 - Pour the peanut‑lime dressing over the noodle and vegetable mixture. Toss gently but thoroughly so the sauce coats all components. Taste and adjust seasoning with a splash more soy sauce, lime juice or a pinch of salt if needed.
05 - Transfer to serving bowls, scatter chopped roasted peanuts over the top and garnish with extra cilantro if desired. Serve chilled or at room temperature.
