Thai Peanut Coconut Carrot Noodles
Rice noodles tossed with a creamy peanut coconut sauce, carrots, ginger, garlic, lime, honey, and cilantro.
Instructions
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Soak or cook the rice noodles according to the package instructions, then drain them well.
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Whisk together the peanut butter, coconut milk, lime juice, honey, and salt.
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Heat the olive oil in a pan and cook the ginger and garlic until fragrant.
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Add the grated carrots and cook until they are just softened.
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Add the noodles and the peanut-coconut sauce.
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Toss until the noodles are evenly coated and hot.
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Finish with the fresh cilantro.
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Serve immediately with extra lime if desired.
Tips
Loosen the sauce with a splash of water if it gets too thick around the noodles.
Notes
Nutrition is an estimate and may vary by ingredient brand, portion size, and cooking method.
Nutrition per serving
Frequently asked
Can I make this ahead?
Yes. Prepare it ahead and store it covered in the refrigerator when appropriate.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, acid, herbs, or spices gradually.
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