3 tablespoons soy sauce (or tamari if gluten free)
2 tablespoons brown sugar
1 tablespoon rice vinegar
2 teaspoons creamy peanut butter
1 teaspoon cornstarch
1/4 teaspoon sesame oil
1 pinch red pepper flakes
Bring a medium pot of water to a boil over high heat and add a spoonful of coconut oil. When boiling, add your rice noodles and boil for five minutes, stirring occasionally to prevent noodles sticking together. When done, drain the noodles in a colander and rinse with cold water.
Meanwhile, prep your veggies.
In a large skillet, add a spoonful of coconut oil over medium heat. When hot, add your veggies. Saute, stirring often, until veggies are cooked (tender but still have a bite). Add more coconut oil throughout the cooking process if things get too dry.
While the veggies and noodles are cooking, make your sauce. Combine all sauce ingredients in a bowl or jar and whisk or shake to combine thoroughly.
When the veggies are done, add the noodles to the pan with the veggies and stir to combine. Pour all of your sauce into the pan and saute for a few minutes until all the sauce has either absorbed into the noodles or has thickened and is coating the noodles and veggies.
Season to taste with salt and pepper and top with cilantro and peanuts.
Omit the red pepper flakes if you don’t want the dish to be spicy at all.