A fresh bowl of crisp vegetables, rice noodles, and creamy peanut sauce bursting with vibrant flavors.
# What You Need:
→ Base
01 - 7 oz rice vermicelli noodles
02 - 1 tablespoon sesame oil
→ Vegetables
03 - 2 medium carrots, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 3.5 oz red cabbage, finely shredded
07 - 3.5 oz bean sprouts
08 - 4 spring onions, thinly sliced
09 - 1 small bunch fresh cilantro, roughly chopped
10 - 1 small bunch fresh mint, leaves picked
→ Protein
11 - 7 oz firm tofu, pressed and cubed, or 7 oz cooked shrimp, peeled and deveined
→ Peanut Sauce
12 - 4 tablespoons creamy peanut butter
13 - 2 tablespoons soy sauce or tamari for gluten-free
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 4 tablespoons warm water
→ Garnishes
20 - 2 tablespoons roasted peanuts, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lime wedges
# Directions:
01 - Cook the rice noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tablespoon sesame oil to prevent sticking.
02 - Julienne the carrots and cucumber, slice the bell pepper, shred the cabbage, and arrange each vegetable in separate bowls for easy assembly.
03 - For tofu, pat dry and pan-fry in a little oil over medium heat until golden and crisp on all sides. For shrimp, ensure they are cooked, peeled, and chilled.
04 - In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches a pourable consistency.
05 - Divide the rice noodles among four bowls. Arrange the vegetables, protein, and herbs attractively on top of the noodles.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with roasted peanuts, sesame seeds, and a squeeze of lime. Serve immediately, allowing diners to mix everything together as they eat.
