Bring a large pot of water to a boil. Cook rice noodles until tender. Reserve a few cups of the pasta water.
16 oz Rice Noodles
While noodles are boiling, make the chili peanut sauce: In a small pan over medium heat, add garlic, ginger, and chili (if using) for 1–2 minutes.
3 Cloves Garlic, 1 Tbs Fresh Ginger, 4 Red Thai Chilles
Add peanut butter, soy sauce, lime juice, honey, and chili oil/paste. Whisk together until smooth. Heat gently.
⅔ Cup Peanut Butter, ¼ Cup Soy Sauce, 2 Tbs Limes, 2 Tbs Chilli Paste or Chilli Oil, 2 Tbs Honey, 1 Tbs Sesame Oil
Add the cooked noodles to the sauce. Mix until noodles are evenly coated. Adjust consistency with reserved pasta water, adding a little at a time until desired texture is reached.
Garnish with green onions and crushed peanuts. Serve immediately.
Green Onions, ½ Cup Peanuts
