▢½ Chopped Peanuts ▢1 tablespoon Sesame Seed Oil ▢2 Cloves Garlic minced ▢½ cup Low-Sodium Soy Sauce ▢1 teaspoon Sriracha Sauce ▢3-4 tablespoon Lime Juice 2-3 limes ▢1 Red Bell Pepper diced ▢½ cup Shredded Carrots ▢1 Cucumber ▢½ Head of Cabbage shredded Garnish ▢Handful of Mint Leaves chopped ▢Handful of Cilantro chopped ▢Limes Optional ▢Rice Noodles
In a large skillet or wok toast peanuts over medium-high heat until golden and fragrant. Set aside.
In same pan add oil and garlic, sauté for 1 min over medium-high heat.
Add in soy sauce, Sarachi sauce, and lime juice. Stir to combine. Add in bell pepper and shredded carrots, cook for 1 min.