The best thing about this recipe is the sauce, hands’ down. Originally used as a dressing for an amazing Thai Veggie Wrap on one of my favorite blogs, Rookie Cookie, it worked beautifully as a sauce for this addictive noodle recipe.
Like so many good recipes, outside of the sauce, you can alter this to your heart’s content. We used fried tofu, but it would taste great with chicken, pork, beef or seafood. Likewise, the vegetables can be changed and rearranged to fit your family’s palate.
But don’t change the sauce. The sauce rocks.
1/4 cup peanut butter
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon vegetable oil
2 tablespoons sugar
2 tablespoons water
1 tablespoon soy sauce
1/2 tsp kosher salt
1/2 tsp cayenne pepper
1 pound cooked rice noodles
1 – 2 teaspoons oil
sliced red pepper
In a bowl, mix all the ingredients for the sauce in a medium bowl and set aside.
Cook rice noodles according to package instructions. Set Aside.
In a wok or large skillet, heat the oil over medium high heat. Add the broccoli, red pepper, carrot, and/or celery (or your preferred vegetables) and stir-fry for 4-5 minutes or until tender, but still a bit crisp.
Mix the noodles with the peanut sauce, tossing well. Top with the vegetables and cilantro sprigs, if desired.