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 or Pad Thai Rice Noodles by Lotus

• 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. Remove and then run under cold water.

2. In the meantime, add all ingredients (minus the noodles) into a separate saucepan. Use a whisk to quickly whisk all the ingredients together before on a stovetop with low heat. Continue to whisk the peanut sauce until all ingredients are well-combined.

3. As soon as the peanut sauce starts to simmer and bubble, turn off the heat. (If you would like the sauce more watery, add a little water from the rice noodles pot during the cooking process).

4. Transfer off the heat and combine to cooked and drained noodles into the sauce.

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

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