Ingredients
Scale
- 2 servings Vermicelli rice noodles, cooked according to package instructions + rinsed with cold water
- 1/2 red bell pepper, sliced thinly
- 1/2 orange bell pepper, sliced thinly
- 1 small carrot, sliced thinly
- 1 small bunch snow peas or snap peas
- 1 large bunch fresh cilantro, thrown apart roughly
- 1 small bunch fresh mint leaves
- 1 jalapeno, sliced thinly (optional)
- 2–3 scallions, sliced thinly
- 1/4 cup roasted peanuts, roughly chopped
Peanut Sauce
- 1/3 cup high quality peanut butter
- 1 lime, juiced
- 1/2 teaspoon fish sauce
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon sesame oil
- hot water, to thin the sauce
Instructions
- In a small bowl, mix together all of the peanut sauce ingredients. Add in 1 teaspoon of hot water at a time to thin the sauce to your liking.
- Using tongs carefully mix together the prepared rice noodles with all of the ingredients in a serving bowl.
- Top with the dressing and continue to carefully mix the noodles. Serve and enjoy.
Notes
I used Instant Vermicelli Noodles – they soak in boiling water for 3 minutes. Rinse with cold water and they are ready.
- Prep Time: 5
- Cook Time: 3
- Category: salad
- Method: stove top
- Cuisine: vegetarian