Thai Peanut Noodles Simple and Flavorful Delight

Ingredients

• 8 oz rice noodles
• 1 cup shredded carrots
• 1 each bell pepper, thinly sliced (red or yellow for color)
• 1 cup broccoli florets
• 0.25 cup green onions, chopped
• 0.5 cup unsalted peanuts, crushed
• 1 tablespoon sesame oil
• 0.25 cup peanut butter (creamy)
• 3 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon lime juice
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon sriracha or chili paste (optional for heat)
• 1 each Fresh cilantro, for garnish

Instructions

1. Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, garlic, ginger, and sriracha (if using) until smooth and well combined. If the sauce is too thick, add a little water to reach your desired consistency.
3. Sauté the Vegetables: In a large skillet or wok, heat the sesame oil over medium heat. Add the shredded carrots, bell pepper, and broccoli florets. Sauté for 5-7 minutes until the vegetables are tender but still crisp.
4. Combine Everything: Add the cooked noodles to the skillet with the sautéed vegetables. Pour the peanut sauce over the noodles and toss everything together until well coated. Continue to cook for about 2-3 minutes, allowing the noodles to absorb the flavors.
5. Garnish and Serve: Remove from heat, and sprinkle with chopped green onions, crushed peanuts, and fresh cilantro. Serve warm, with additional lime wedges on the side for squeezing.