| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 2x300 g packs of straight to wok rice noodles
- 2 carrots
- 1 cucumber
- 3 limes
- 6 tbsp smooth or crunchy peanut butter
- 2 tbsp soy sauce
- 3 tbsp sweet chilli sauce
- 1 bunch of fresh mint
- 1 bunch fresh coriander
- 1 handful of roasted and salted peanuts
- 1 sprinkle dried chilli flakes
Ingredients
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Instructions
- Juice the limes into a bowl, add the peanut butter, 2 tbsp of soy sauce, 3 tbsp of sweet chilli sauce and 6 tbsps of water and whisk.
- Peel the carrots into ribbons (no need to peel the skin off first) and add to the sauce, Cut the cumber in half and slice into half moons and add to sauce too.
- Roughly chop the mint, coriander and peanuts, add most of them all to the bowl and sprinkle with chilli flakes.
- Put the noodles in a sieve and pour boiling water over them. rinse under cold water, shake off excess water and add noodles to the sauce. Mix ingredients together and serve with the left over herbs and nuts.