Chewy rice noodles coated in a spicy, creamy peanut sauce with garlic, ginger, and sesame.
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| prepBring a large pot of water to a boil | ||||||
| 450 g brown rice noodles | Cook noodles according to package directions | Toss cooked noodles with about half the sauce, add more to taste | Serve with crushed peanuts, scallions & red pepper flakes | |||
| 3 large cloves garlic, minced | Sauté garlic in oil over low heat, 2 min until golden | Add ginger, sauté 1 min | Off heat, whisk in remaining sauce ingredients until smooth | Taste and adjust seasonings as desired | ||
| 1 tablespoon fresh grated ginger | ||||||
| 1 tablespoon neutral oil | ||||||
| 150 g creamy peanut butter | ||||||
| 60 ml low sodium tamari or soy sauce | ||||||
| 80 ml hot water | ||||||
| 1 tablespoon rice vinegar | ||||||
| 1 tablespoon toasted sesame oil | ||||||
| 1–2 tablespoons sriracha | ||||||
| 1–2 tablespoons maple syrup or honey | ||||||
| 1/2 teaspoon red pepper flakes (can omit for less spice) | ||||||
| 2 teaspoons chili garlic sauce (optional) | ||||||
| crushed peanuts (for serving) | ||||||
| scallions, sliced (for serving) | ||||||
| red pepper flakes (for serving) | ||||||
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