Thai Peanut Rice Noodles

Ingredients

• 12 oz Rice noodles (wide)
• 1/2 cup Peanut butter (smooth)
• 3 tbsp Soy sauce (gluten-free)
• 2 tbsp Rice vinegar
• 2 tbsp Honey
• 1 tbsp Sesame oil
• 2 tbsp Lime juice
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1/4 tsp Red pepper flakes (or more to taste)
• 1 cup Broccoli florets
• 1/2 cup Carrots (julienned)
• 1/2 cup Red bell pepper (sliced)
• 2 Green onions (sliced for garnish)
• 1/4 cup Peanuts (roasted) (chopped for garnish)

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

2. 2

   In a medium bowl, whisk together peanut butter, gluten-free soy sauce, rice vinegar, honey, sesame oil, lime juice, garlic, ginger, and red pepper flakes until smooth. Add a tablespoon or two of water if needed to reach desired consistency.

3. 3

   Heat a large skillet or wok over medium-high heat. Add broccoli florets, carrots, and red bell pepper and stir-fry for 3-5 minutes, or until vegetables are tender-crisp.

4. 4

   Add the cooked rice noodles to the skillet with the vegetables.

5. 5

   Pour the peanut sauce over the noodles and vegetables. Toss well to coat evenly.

6. 6

   Cook for another 2-3 minutes, stirring constantly, until heated through.

7. 7

   Serve immediately, garnished with sliced green onions and chopped peanuts.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.