1 Red Pepper (Julienned)
1 Large Zucchini (Julienned)
3-4 Carrots (Peeled, Julienned)
1 Large Package of Rice Noodles
Cilantro, garnish (optional)
4 Tbsp of Peanut Butter
Juice of 2 Limes
1 Clove of Garlic
1 Red Birds Eye Chili
3 Medjool Dates
1/2 – 3/4 Cups of Water
Heat a large frying pan on high heat. Add the carrots and about a quarter cup of water. Saute for about 5 minutes. Stir often. Next, add the red pepper and zucchini to the pan. Cook for another 3-5 minutes, stirring often. Adding more water if necessary.
Meanwhile, place all the sauce ingredients into a high power blender (peanut butter, lime juice, garlic, chili, dates, water). Blend until you have a thick, consistent sauce. Add more water if desired.
Bring a large pot of water to a boil. Add the rice noodles. Cook according to package directions. Drain.
Add the noodles to the frying pan with the carrots, zucchini and peppers. Stir in sauce, coating all the noodles and the veggies.
Garnish with cilantro.