Thai Noodle Salad with Peanut Sauce (Egg-Free)

Ingredients

• about 225 g Rice Noodles
• 1 cup Shredded Carrots
• 1 cup Shredded Cabbage
• 1 Cucumber
• 1 Red Bell Pepper
• 1/4 cup Cilantro
• 1/4 cup Peanuts
• 1/4 cup Peanut Butter
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice
• 1 tbsp Rice Vinegar
• 1 tbsp Honey
• 1 tsp Sesame Oil

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

Instructions

1. 1Bring a large pot of water to a rolling boil (approximately 100°C / 100°C). Carefully add the about 225 g Rice Noodles to the boiling water. Cook the noodles for 3-5 minutes, or until they are tender but still have a slight chew (al dente). Immediately drain the noodles into a colander and rinse them thoroughly with cold water for 30 seconds to stop the cooking process, then shake the colander well to remove as much water as possible.
2. 2Using a sharp knife, cut the 1 Cucumber into thin matchsticks, approximately 5.08 cm long and 0.3175 cm thick. Cut the 1 Red Bell Pepper into thin matchsticks, approximately 5.08 cm long and 0.3175 cm thick. Finely chop the 1/4 cup Cilantro into pieces no larger than 0.635 cm. Finely chop the 1/4 cup Peanuts into pieces no larger than 0.635 cm.
3. 3In a medium-sized mixing bowl, combine the 1/4 cup Peanut Butter, 2 tbsp Soy Sauce, 2 tbsp Lime Juice, 1 tbsp Rice Vinegar, 1 tbsp Honey, and 1 tsp Sesame Oil. Whisk these ingredients together vigorously until the sauce is completely smooth and uniform. If the sauce appears too thick to pour easily, add 1 tablespoon of water at a time, whisking after each addition, until it reaches a smooth, pourable consistency.
4. 4In a large mixing bowl, combine the cooked and well-drained about 225 g Rice Noodles, the 1 cup Shredded Carrots, the 1 cup Shredded Cabbage, the matchstick-cut 1 Cucumber, the matchstick-cut 1 Red Bell Pepper, and the finely chopped 1/4 cup Cilantro.
5. 5Pour all of the prepared peanut sauce over the ingredients in the large mixing bowl. Using kitchen tongs or two large serving spoons, gently toss the noodles and vegetables until every piece is thoroughly and evenly coated with the peanut sauce.
6. 6Divide the finished Thai Noodle Salad evenly among four individual serving bowls. Sprinkle the finely chopped 1/4 cup Peanuts over the top of each serving.
7. 7Serve the Thai Noodle Salad immediately. It can be enjoyed either at room temperature or chilled for a more refreshing experience.

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