Thai Peanut Noodle Pasta

Serves6·Total30 min

Scale

Supercharge

Directions

Make the peanut sauce. In a medium bowl, whisk together the peanut , , soy sauce, juice, , , , and until smooth. Thin with an extra splash of water if needed to reach a pourable consistency. Set aside.
Cook the noodles according to package instructions until just tender, then drain. Rinse briefly under cold to cool and stop the cooking, and let drain thoroughly.
While the noodles cook, prep the vegetables. Finely shred the red , shred the , thinly slice the bell , chop the and , and chop the and .
In a large bowl, combine the cooled noodles with the , , , bell , , and . Pour in the peanut and toss until everything is evenly coated.
Serve topped with and chopped , with wedges alongside. Add extra to taste. For meal prep, keep the sauce separate and toss just before eating, refrigerated up to 4 to 5 days.

Adapted from noracooks.com.