Bring a large pot of water to a boil. Add the rice noodles and cook until just al-dente, taking care not to overcook. Depending on the brand, this may be between 2 and 4 minutes. Drain and rinse well with cold water and set aside. Place the spinach, carrots, bell peppers, cilantro, mint, scallions, peanuts and rinsed and drained noodles in a bowl.
In a separate bowl, whisk together the peanut butter, water, soy sauce, rice wine vinegar, honey, ginger, garlic and red pepper flakes. The consistency should be like a thin dressing. If it’s too thick, add more water, if it’s too thin, add more peanut butter one tablespoon at a time. Add in ½ of the dressing to the noodle mixture and toss to combine. Add the rest of the dressing, tossing again. Divide among plates and garnish with additional herbs and peanuts, if desired.
Recipe by Alexandra Caspero, MA, RD
