Thai Rice Noodle Salad With Peanut Sauce Dressing

• Peanut Sauce Dressing
• .5 cups hoisin sauce or paste
• 1 cup peanut butter
• 2 teaspoons hot sauce (I use sriracha)
• .5 cups warm water
• 1 teaspoon soy sauce
• 2-3 limes, Juiced
• 2 cloves garlic, crushed
• Rice Noodle Salad
• 6 ounces thin rice vermicelli, cooked and rinsed cool
• 5 medium carrots, shredded or cut into matchsticks
• 2 red peppers, julienned
• 2 mangoes, peeled and sliced thin
• 2 cups sugar snap peas, cut on the diagonal
• 1 bunch basil and/or cilantro, roughly chopped

1. Place all ingredients in a blender or food processor and blend until smooth.
2. Set aside.
3. Toss noodles and veggies into a large bowl.
4. Add peanut dressing. Toss again (I usually just use my hands to toss it as it is the easiest way to make sure the dressing is mixed thoroughly with the noodles).
5. Serve. Can be refrigerated or served at room temperature.

peanut sauce dressing, hoisin sauce, peanut butter, hot sauce, water, soy sauce, garlic, salad, thin rice vermicelli, carrots, red peppers, mangoes, sugar snap peas, basil

Taken from food52.com/recipes/23090-thai-rice-noodle-salad-with-peanut-sauce-dressing (may not work)