Nobody knows peanut sauces like Thai cooks. Here is one of their simplest and best noodle dishes. Serve warm or at room temperature, perfect anytime.
10 min
PREP TIME
5 min
COOK TIME
370
CALORIES
8
INGREDIENTS
4
Servings
INGREDIENTS
- 1 pkg (198 g) Stir-Fry Rice Noodles
- 1 pkg (227 ml) Peanut Satay Sauce
- 1 red bell pepper cut into short thin strips
- 1 cucumber peeled and cut into short thin strips
- 1 large carrot grated
- 1 tsp (5 ml) sugar
- 1/2 tsp (2 ml) salt
- Fresh cilantro sprigs and crushed unsalted peanuts optional
What you'll need
Preparation
- 1 Bring large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.
- 2 Mix Peanut Satay Sauce, bell pepper, cucumber, carrot, sugar and salt in large bowl. Add noodles; toss to coat well. Garnish with cilantro and chopped peanuts, if desired.
NUTRITION INFORMATION
(per Serving)