Step 1

Boil some water and soak rice noodles for specified time on the package. Drain, rinse, and set aside.

Step 2

In a small bowl, whisk together all the peanut sauce ingredients except the hot water. Once smooth, slowly whisk in the hot water until creamy. If too thin, add more peanut butter. If too thick, add more water.

Step 3

Heat a little oil or water in a large pan over medium high heat. Once hot, stir fry sliced onion and julienned red bell pepper 2-3 minutes. Then add in the ribboned carrot and minced garlic and stir fry an additional 5 minutes until veggies are tender.

Step 4

Reduce heat to low, then add rice noodles and peanut sauce to the pan and toss until well incorporated and evenly heated.

Step 5

Serve immediately and top with cilantro, green onions, chopped peanuts, or Sriracha! Peanut noodles keep in the fridge about 2-3 days.