Ingredients

• 1/2 cup crunchy all-natural peanut butter or Sunbutter

• 3/4 cup almond milk, or dairy-free milk of choice

• 2 teaspoons curry

• 2 tablespoons apple cider vinegar

• Sea salt, for taste

• 1 pound rice noodle - we use either Annie Chun's Pad Thai Rice Noodles

• Sesame seeds, for topping

• Scallions, chopped, for topping

Directions

1. Bring a large pot of water to boil and cook the rice noodles. Cook for 4 to 6 minutes, until just tender. Strain the noodle, reserving one up of pasta water.

2. In a saucepan over low heat, add in all the ingredients, up until sea salt. Using a whisk, combine all the ingredients together until well-combined. As soon as the peanut sauce starts to simmer and bubble, turn off the heat. If needed, add in some of the pasta water to loosen up the mixture during the cooking process.

3. Transfer off the heat and combine the noodles and the sauce together in a bowl.

4. Serve in bowl or plate, add your toppings, and enjoy!