Spicy Thai Noodle Salad

Cook the pasta according to the package instructions.

• 2.8 oz Rice noodles

With a peeler, peel zucchini and carrot thinly down to the core and place the zucchini and carrot peels in a bowl. Finely dice the core and add into the bowl.

• ½ Zucchini (~ 3.9 oz)
• 1 Carrot (~ 3.4 oz)

Slice the pepper into thin strips. Add the pepper and noodles into the bowl.

• 1 Bell pepper, yellow (~ 4.9 oz)

Finely chop the peanuts and green onion.

• 1 Tbsp Peanuts, roasted
• 1 Green onion (~ 1.2 oz)

Add the ingredients listed below to a mason jar. Screw the lid on tightly and shake vigorously.

• 2 tsp Hot sauce (e.g. Sriracha)
• 1 ⁠½ Tbsp White wine vinegar
• 2 tsp Natural peanut butter
• 1 ⁠½ Tbsp Soy sauce, light
• 2 Tbsp Water
• 2 tsp Agave syrup

Drizzle the dressing over the salad and toss lightly until coated evenly. Top with the green onions and peanuts.

Enjoy your meal!