# What You’ll Use:
→ Base
01 - 7 ounces rice vermicelli noodles
02 - 1 tablespoon sesame oil
→ Vegetables
03 - 2 medium carrots, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 3.5 ounces red cabbage, finely shredded
07 - 3.5 ounces bean sprouts
08 - 4 spring onions, thinly sliced
09 - 1 small bunch fresh cilantro, roughly chopped
10 - 1 small bunch fresh mint, leaves picked
→ Protein
11 - 7 ounces firm tofu, pressed and cubed, or 7 ounces cooked shrimp, peeled and deveined
→ Peanut Sauce
12 - 4 tablespoons creamy peanut butter
13 - 2 tablespoons soy sauce or tamari for gluten-free
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 4 tablespoons warm water
→ Garnishes
20 - 2 tablespoons roasted peanuts, chopped
21 - 1 tablespoon toasted sesame seeds
22 - Lime wedges
# How-To:
01 - Cook the rice noodles according to package instructions. Drain and rinse under cold water. Toss with 1 tablespoon sesame oil to prevent sticking and set aside.
02 - Julienne the carrots and cucumber. Thinly slice the bell pepper. Finely shred the cabbage. Arrange all vegetables in separate bowls for easy assembly.
03 - If using tofu, pat dry and pan-fry in a little oil over medium heat until golden and crisp on all sides. If using shrimp, ensure they are cooked, peeled, and chilled before serving.
04 - In a mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add warm water, 1 tablespoon at a time, until the sauce reaches a pourable consistency.
05 - Divide the rice noodles among four bowls. Arrange the vegetables, protein, cilantro, and mint attractively on top of the noodles.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with roasted peanuts and sesame seeds. Squeeze fresh lime juice over each bowl. Serve immediately, allowing diners to mix all ingredients together as they eat.
