Ingredients
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For the Peanut Sauce:
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1/2 cup creamy peanut butter (unsweetened)
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3 tablespoons soy sauce (or tamari for gluten-free)
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2 tablespoons maple syrup (or agave nectar)
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2 tablespoons rice vinegar
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1 clove garlic, minced
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1 teaspoon grated fresh ginger
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1/2 - 1 teaspoon red pepper flakes (adjust to taste)
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1/4 cup warm water (or more for desired consistency)
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For the Noodle Bowl:
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8 oz (about 225g) gluten-free rice noodles
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1 red bell pepper, thinly sliced
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1 cucumber, julienned
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1 carrot, julienned
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1 cup snap peas, ends trimmed and sliced
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1/4 cup fresh cilantro leaves
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1/4 cup crushed peanuts, for garnish
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1 Lime wedges, for serving
Directions
You can adjust the level of spiciness by adding more or less red pepper flakes to the peanut sauce. Enjoy the Thai-inspired flavors of this dish!
Steps
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1
Done
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Cook the gluten-free rice noodles according to the package instructions until they are al dente. Drain and set aside. |
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2
Done
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In a mixing bowl, whisk together all the ingredients for the peanut sauce until smooth and well combined. Adjust the water to achieve your desired sauce consistency. Set the sauce aside. |
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3
Done
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In a large bowl, combine the cooked rice noodles, red bell pepper, cucumber, carrot, and snap peas. |
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4
Done
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Pour the prepared peanut sauce over the noodles and veggies. Toss everything together until the noodles and veggies are coated evenly with the sauce. |
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5
Done
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Divide the Vegan Thai-Inspired Peanut Noodle Bowl into serving bowls. |
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6
Done
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Garnish each bowl with fresh cilantro leaves and crushed peanuts. |
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7
Done
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Serve with lime wedges on the side for squeezing over the noodles. |
