Asian•quick
Thai Peanut Sauce Noodles
Rice noodles are tossed in a creamy Thai peanut sauce to create this naturally gluten free side dish. Made with fresh ginger, garlic and lime juice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 ounces vermicelli rice noodles
- 2 cups shredded carrots
- 1 cup minced scallions
- 1/3 cup creamy natural peanut butter
- 1/4 cup warm water
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons grated ginger
- 2 teaspoons sesame oil
- 1 clove garlic - grated
- 1 teaspoon chili paste - optional
- minced cilantro and chopped peanuts - optional garnish
Instructions
- 1
Prepare rice noodles according to package instructions and set aside.
- 2
In the bottom of a large bowl, whisk together the Thai Peanut Sauce ingredients (peanut butter through chili paste).
- 3
Toss in the cooked rice noodles, shredded carrots and scallions until evenly coated.
- 4
Serve warm, room temperature or chilled with minced cilantro and chopped peanuts if you wish.