A vibrant and flavorful Thai-inspired noodle dish, perfect for a quick and satisfying meal.
Cook the rice noodles according to the package instructions, then drain and set aside.
Rinse the noodles with cold water after draining to prevent them from sticking together.
In a mixing bowl, whisk together the peanut butter, brown sugar, soy sauce, fish sauce, cayenne pepper, ginger, and lime juice until smooth.
If the sauce is too thick, add a splash of water to reach your desired consistency.
Heat a wok over high heat and add a tablespoon of oil. Sauté the lemongrass until fragrant.
Ensure the wok is hot before adding the oil for better flavor development.
Add the carrots, scallions, and bell peppers to the wok and stir-fry until the vegetables are tender-crisp.
Keep the vegetables moving in the wok to cook them evenly.
Add the mung bean sprouts and cook for an additional minute.
Bean sprouts cook quickly, so keep an eye on them to maintain their crunch.
Add the cooked noodles to the wok and pour the sauce over them. Toss everything together until well combined.
Use tongs to mix the noodles and sauce thoroughly for even coating.
Garnish with chopped peanuts and cilantro before serving.
Serve immediately for the best texture and flavor.
