Ingredients

• 450 g about 1 lbs rice noodles or noodles of choice
• ⅔ cup creamy peanut butter
• 4 tbsp low‑sodium soy sauce or tamari
• 1 – 2 tbsp sriracha adjust heat to taste
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3–4 large cloves garlic, minced
• 1 tbsp fresh grated ginger
• ½ – 1 cup hot water to thin sauce
• Optional add‑ins: steamed veggies e.g., bell peppers, bok choy, tofu or chicken
• Garnish: chopped peanuts, sliced green onions, cilantro, lime wedges

Directions

• Bring a large pot of salted water to a boil and cook the rice noodles according to package instructions. Drain and set aside.
• In a large bowl, whisk together peanut butter, soy sauce, sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger. Slowly whisk in hot water until the sauce is smooth and pourable. Add more water if needed to reach your desired consistency.
• Add the cooked noodles (and any optional veggies or protein) to the bowl with the peanut sauce. Toss gently but thoroughly until noodles are evenly coated in the spicy peanut sauce.
• Divide between bowls and garnish with chopped peanuts, green onions, cilantro, and a squeeze of lime if using. Serve immediately.

Photos