1 lb. rice vermicelli or linguine noodles
1 carrot, julienned
1 cucumber, julienned
Peanut Sauce
1/2 cup peanut butter
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 garlic clove, grated
1 tablespoon ginger root grated
1 teaspoon chili garlic sauce or Sriracha sauce (or more, to taste)
2 teaspoons fresh lime juice
4-6 tablespoons warm water
Directions
Cook the vermicelli according to package directions.
In medium saucepan, combine the peanut sauce ingredients. Cook over low heat, stirring until smooth and well mixed. Allow to cook for a few minutes. Turn off heat.
When the pasta is done, remove from heat and drain, then transfer to a large serving bowl.
Top with carrots and cucumber, or serve on the side.
Serve the peanut sauce on the side.