Ingredients:

  • 8 oz (225g) thin rice noodles
  • 2 tablespoons vegetable oil, for frying
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 1 cucumber, thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup thinly sliced red onion, soaked in cold water for 10 minutes and drained (optional)
  • 1/4 cup peanut butter, smooth
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce, low sodium
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • 2-4 tablespoons water
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Soak rice noodles in warm water until pliable but not fully cooked. Drain well.
  2. Heat vegetable oil in a large pot or wok. Add noodles in small batches and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  3. Wash, dry, and slice all the vegetables according to the ingredient list.
  4. Whisk together all dressing ingredients in a small bowl or jar. Add water, 1 tablespoon at a time, until the desired consistency is reached.
  5. In a large mixing bowl, combine the fried rice noodles, sliced vegetables, cilantro, and peanuts.
  6. Pour the peanut dressing over the salad and toss gently to combine. Serve immediately for optimal crisp salad experience.