1 packet of brown rice noodles
1 zucchini, julienned or cut into thin strips
1 red bell pepper cut into thin strips
half a yellow onion, sliced thin
1 large carrot julienned or cut into thin strips
1 tablespoon of avocado oil
½ cup peanuts, crushed
1 cup fresh cilantro, basil, mint chopped
1 lime, quartered
  • 3 tablespoons tamari sauce
  • Juice of 1 lime
  • 1 garlic clove, grated
  • 1 inch fresh ginger, grated
  • 1 tablespoon coconut sugar
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon toasted sesame oil
  • 1 teaspoon sriracha chili paste
  • 8 tablespoons water

In a smal bowl, whisk together dressing ingredients. Prepare rice noodles as directed. Drain and cool. In a large bowl, add noodles and raw vegetables. Pour dressing over noodles and veggies. Toss well. Transfer to a shallow long serving platter. Garnish with all the herbs and crushed peanuts. Serve with extra lime wedges.