1/4teaspoonminced Thai chili pepper, jalapeño, or ground cayenne pepper, more to taste
1 1/2teaspoonstoasted sesame oil
2clovesgarlic
1tablespoonfinely chopped ginger root
3/4cupfresh cilantro leaves, loosely packed
8oz.rice noodles, any thickness (I used rad na, or fettuccine-shaped)
2cupsshaved carrots (I used a carrot peeler)
1/2cupcucumber matchsticks
toasted sesame seeds, to garnish
roasted salted peanuts, to garnish
lime wedges, to garnish
Instructions
Blend sauce ingredients minus cilantro (peanut butter through ginger root) in a blender or food processor until completely smooth. Add cilantro leaves and pulse until leaves are finely chopped. Pour into a sealable jar and set aside.
Cook rice noodles according to instructions on package, drain and rinse in cold water. Place noodles in a large serving bowl and toss with a few drops of toasted sesame oil to keep them from sticking to each other.
Add shaved carrots to noodles and pour about 3/4 cup of sesame peanut sauce over the top. Toss to combine. Garnish with cucumber, sesame seeds, peanuts, and fresh lime. Enjoy immediately or keep in fridge for up to two days.