# What You'll Need:
→ Base
01 - 7 ounces rice vermicelli noodles
02 - 1 tablespoon sesame oil
→ Vegetables
03 - 2 medium carrots, julienned
04 - 1 small cucumber, julienned
05 - 1 red bell pepper, thinly sliced
06 - 3.5 ounces red cabbage, finely shredded
07 - 3.5 ounces bean sprouts
08 - 4 spring onions, thinly sliced
09 - 1 small bunch fresh cilantro, roughly chopped
10 - 1 small bunch fresh mint, leaves picked
→ Protein
11 - 7 ounces firm tofu, pressed and cubed
12 - 7 ounces cooked shrimp, peeled and deveined
→ Peanut Sauce
13 - 4 tablespoons creamy peanut butter
14 - 2 tablespoons soy sauce or tamari
15 - 1 tablespoon rice vinegar
16 - 1 tablespoon maple syrup or honey
17 - 1 teaspoon sesame oil
18 - 1 clove garlic, minced
19 - 1 teaspoon grated fresh ginger
20 - 2 to 4 tablespoons warm water
→ Garnishes
21 - 2 tablespoons roasted peanuts, chopped
22 - 1 tablespoon toasted sesame seeds
23 - Lime wedges
# How to Make It:
01 - Cook the rice noodles according to package instructions. Drain, rinse under cold water, and toss with 1 tablespoon sesame oil to prevent sticking.
02 - Julienne the carrots and cucumber, slice the bell pepper, and shred the cabbage. Arrange each vegetable in separate bowls for easy assembly.
03 - For tofu, pat dry and pan-fry in a little oil over medium heat until golden and crisp on all sides. For shrimp, ensure they are cooked, peeled, and chilled before use.
04 - In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Add warm water one tablespoon at a time until the sauce reaches a pourable consistency.
05 - Divide the rice noodles among four bowls. Arrange the vegetables, protein, and herbs attractively on top of the noodles.
06 - Drizzle each bowl generously with peanut sauce. Sprinkle with roasted peanuts, sesame seeds, and a squeeze of lime. Serve immediately.
