I had a lot of rice vermicelli noodles leftover from this soup, so I took another stab at creating a peanut sauce that I like a lot, and this one came out pretty nicely! Sugar snap peas also work for this.
I think I'll try to spice it up a little next time by adding a little chili sauce or crushed red pepper.
Serves 6. Serve warm or cold.
Rice Vermicelli Noodles with Peanut Sauce and Snow Peas
Ingredients
1 8oz package rice vermicelli noodles
3 cups snow peas, trimmed
1/2 cup green onion, sliced
1/2 cup fresh cilantro, chopped
For the peanut sauce
3/4 cup natural, creamy peanut butter
1 14oz can coconut milk (I used light coconut milk)
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
4 garlic cloves, minced
2 limes, juiced
3 tablespoons soy sauce
1 tablespoon sesame oil
Peanuts, roughly chopped, for topping
Salt and pepper to taste
1. Bring a large pot of salted water to a boil. Add the snow peas for about 20 seconds then remove them with a slotted spoon and run cold water over them. Bring the water back to a boil and cook the rice vermicelli noodles according to package.
2. Meanwhile, make the peanut sauce by stirring all of the ingredients together over medium heat until combined. Simmer for a few minutes until thick.
3. Drain the rice vermicelli and mix well with the peanut sauce. Mix in the cilantro and green onions and top with chopped peanuts.
Gettin' saucy:
