the hardest thing about my cookin' is i don't write recipes. i eyeball damn near everything, so i'll tell you what i put in it, and if you're lucky you can come up with an approximation:
- package of rice noodles
- 2T chunky PB (any kind will do, even the sugar packed stuff)
- about 1/3 c. of mae ploi sweet chili sauce (0r your favorite brand) found in asian aisle of grocery store or at your local asian market
- 1 T apple cider vinegar
- lime juice
- chili powder
- red pepper flakes
- chopped cilantro
- dash of bragg's liquid aminos
in a small saucepan, take your PB, chili sauce, and vinegar and melt over low heat. combine that with prepared noodles-(follow the directions on rice noodle package, dag nabbit! if you attempt to cook noodles in hot water you'll end up with a sticky mess and be pissed and sad.) most rice noodle instructions say to just sit the noodles in cold water for an amount of time and drain. take the prepared noodles, sauce and mix really quick and fast in a wok for just a few minutes. throw them back into a large bowl and add chopped cilantro, chili powder, red pepper flakes, bragg's and toss until well combined. serve with an additional lime wedge if you feel like it.
subs: i've used other kinds of noodles instead of rice ones and it tastes just as yummy. example: tonight i made a batch of this with cooked whole wheat rotini pasta and it was yummy. the key is getting everything mixed together just right.
good luck, i'll keep my fingers thai-ed for you!