Thai Noodle Salad

Ingredients

• about 225 g Rice Noodles
• 1 cup Shredded Carrots
• 1 cup Shredded Cabbage
• 1 medium Cucumber
• 1 medium Bell Pepper
• 1/4 cup Peanut Butter
• 3 tbsp Rice Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 1 tbsp Lime Juice
• 1 tsp Sesame Oil
• 2 tbsp Crushed Peanuts

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 225 g Rice Noodles in a large pot of boiling water until tender, about 3 to 5 minutes. Drain the noodles and rinse them under cold running water to stop the cooking process. Set aside.
2. 2Prepare your vegetables: Cut the 1 medium Cucumber into thin half-moon slices. Cut the 1 medium Bell Pepper into thin strips. Measure out the 1 cup Shredded Carrots and the 1 cup Shredded Cabbage.
3. 3Make the peanut dressing: In a medium bowl, combine the 1/4 cup Peanut Butter, 3 tbsp Rice Vinegar, 2 tbsp Soy Sauce, 1 tbsp Maple Syrup, 1 tbsp Lime Juice, and 1 tsp Sesame Oil. Whisk everything together until smooth and well combined.
4. 4Assemble the salad: In a large bowl, add the cooked about 225 g Rice Noodles, 1 cup Shredded Carrots, 1 cup Shredded Cabbage, the sliced 1 medium Cucumber, and the strips of 1 medium Bell Pepper.
5. 5Add the dressing to the salad: Pour the prepared peanut dressing over the ingredients in the large bowl. Toss gently until all the noodles and vegetables are evenly coated with the dressing.
6. 6Garnish and serve: Sprinkle the 2 tbsp Crushed Peanuts over the top of the salad just before serving. This adds a nice crunch.

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