1teaspoonhot sauce(like Sriracha) more or less to taste
¼cupsmooth peanut butter
1tablespoonlime juicefrom fresh limes
1cupsugar snap peas
1red bell pepperthinly sliced
1cupred cabbagethinly sliced
¼cupdry roasted peanuts
Prepare rice noodles (or pasta noodles) according to package directions. It is very important to follow the package directions as some brands work best soaking noodles in boiling water for a couple minutes and others need to be simmered in boiling water.
While pasta is cooking, mix together ½ tablespoon canola oil, sesame oil, soy sauce, rice vinegar, hot sauce, lime juice peanut butter, honey, minced garlic, and red pepper flakes. Whisk vigorously until smooth.
Toast peanuts and sesame seeds in a dry skillet over medium-high heat for 2-3 minutes, or until slightly toasted. This is CRUCIAL for developing the most flavor out of the nuts and sesame seeds and makes a world of difference. If your peanuts/sesame seeds say dry-roasted or toasted, skip this step!
Drain the noodles and rinse well. Place noodles in large mixing bowl and immediately toss the noodles with the remaining ½ tablespoon canola oil to coat. This keeps the noodles from sticking together!
Add the peanut sauce, peppers, green onions, carrots, broccoli, sugar snap peas, cabbage, cilantro to the noodles, and toss well. Top with the chopped nuts and sesame seeds.
Serve immediately for best results.
Noodles: Feel free to use linguine in place of rice noodles.Vegetables: Feel free to use whatever vegetables you like. I love the crispness of the raw veggies, but feel free to quickly blanch or steam the vegetables if desired.Vegan Modification: Use maple syrup in place of honey.Gluten-Free Modification: Use certified gluten-free rice noodles and Tamari or gluten-free soy sauce. Leftovers: Store leftovers in an airtight container in the fridge for up to 3-4 days. Add a splash of water or stock to loosen up noodles if they stick together.