Thai Peanut Cold Noodles

By McKenna Lelah

Cook Time: 30 minutes

Serves: 4

Ingredients: 

• 3/4 lb rice noodles* See Notes 

• 2 tsp sesame oil 

• 3 scallions, sliced 

• ¼ cup carrots, thinly sliced (julienned) 

• ¼ cup persian cucumber, thinly sliced (julienned) 

• ¼ cup sugar snap peas, thinly sliced

• 1 ½ cups Riley’s Thai Peanut 

• 1 tbsp toasted sesame seeds 

Instructions: 

1. Cook noodles according to package directions. Once cooked, rinse thoroughly with cold water and add to a large mixing bowl. Add the sesame oil to season noodles and help them from sticking together. 

2. Add the scallions, carrots, cucumber, sugar snap peas, and Riley’s Thai Peanut to the noodles. Toss noodles until they are fully coated and the vegetables are evenly distributed. 

3. Garnish with toasted sesame seeds. 

Notes:

• For the noodles, you can use pad thai noodles, glass noodles, sweet potato noodles, or your favorite noodle of choice.