Spicy Peanut Noodles - Skillet Echo

# What You Need:

→ Noodles

01 - 12 oz dried rice noodles or spaghetti

→ Peanut Sauce

02 - 1/2 cup creamy peanut butter

03 - 1/4 cup soy sauce

04 - 2 tbsp rice vinegar

05 - 1 tbsp toasted sesame oil

06 - 2 tbsp honey or maple syrup

07 - 2 to 3 tbsp sriracha or chili garlic sauce

08 - 2 cloves garlic, minced

09 - 1 tbsp fresh ginger, grated

10 - 1/4 cup warm water, more as needed

→ Vegetables & Garnishes

11 - 1 cup shredded carrots

12 - 1 cup thinly sliced bell pepper

13 - 2 scallions, thinly sliced

14 - 1/4 cup chopped roasted peanuts

15 - 1/4 cup chopped fresh cilantro

16 - Lime wedges, for serving

# How-To:

01 - Cook noodles according to package directions. Drain and rinse with cold water; set aside.

02 - Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, sriracha, garlic, ginger, and warm water in a bowl until smooth. Add additional water to reach desired consistency.

03 - In a large bowl, mix drained noodles with shredded carrots and bell pepper. Pour peanut sauce over and toss thoroughly to coat evenly.

04 - Divide noodles into serving bowls. Top with sliced scallions, roasted peanuts, cilantro, and a squeeze of lime juice.

05 - Serve immediately or chill for a refreshing cold noodle dish.

# Expert Advice:

01 -

It comes together in under 25 minutes, which means you can have dinner ready before you finish scrolling through your phone.
The sauce has enough complexity that it feels like you know what you're doing in the kitchen, even if you're just winging it.
It's naturally vegetarian but begs for add-ons, so everyone at your table can make it their own.

02 -

If your sauce is too thick, water is your friend—add it a tablespoon at a time rather than drowning everything at once.
The ginger and garlic must be fresh; dried versions will make this taste like the back of a spice cabinet instead of something vibrant.

03 -