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The best rice noodles with peanut sauce! This Thai inspired takeout dupe is full of flavor and delicious veggies. What I love about this dish is you can throw in whatever noodles and veggies you have on hand. Adding veggies to pasta dishes is a great way to sneak them in. The sauce usually overpowers the taste of the veggies so you don’t even know they’re there!

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Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Yield: 3-4 servings

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Ingredients:

• 1 packet of black rice noodles (I love Lotus Foods noodles)
• 1/2 cup peanut butter (I used Smucker’s natural chunky, but smooth works also)
• 1 tbsp + 1 tsp maple syrup
• 2 tbsp reduced sodium soy sauce
• 2 tbsp lime juice
• 1/4 cup water
• 1/2 cup edamame beans (I used Trader Joe’s frozen edamame)
• 1/2 cup carrots
• Sesame seeds
• Chives (or scallions)
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Instructions:

1. Boil water for pasta. (if making edamame from frozen, steam edamame following instructions on bag)

2. While water is boiling, chop carrots and chives to desired size.

3. While pasta is cooking, prep the sauce. In a small bowl, add peanut butter, maple syrup, soy sauce, lime juice and water. Whisk until well combined. Set aside.

3. Strain pasta and put it back in the pan.

4. Mix in the sauce and stir over low heat. Transfer to a bowl once well combined.

5. Add in carrots and edamame.

6. Top with sesame seeds and chives.

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