I n g r e d i e n t s
- 4 cups vegetable broth, salted
- 2 tbsp peanut butter (I used crunchy)
- 4 cloves garlic
- 1 tbsp tamarind paste
- 1 tbsp soy sauce
- 1/2 tsp red pepper flakes
- 2 inches of a ginger root
- 1 large carrot, diced
- 1 red bell pepper, cut into thin slices
- 3 green onions
- 1 cup roasted peanuts
- 1 tsp chili powder
- Small bunch of cilantro
- 1lb bean sprouts
- 12 oz vermicelli rice noodles
- Juice of 2 limes
D i r e c t i o n s
s t e p 1
Soak the vermicelli noodles in a bath of cold water. Add all ingredients into a large pot, with the exception of the noodles and bean sprouts. Turn your stove on to high and uncover once it has reached a hard boil.
s t e p 2
Boil on high for 10 minutes. During the last 2 minutes, put the vermicelli in (after draining the water it was soaking in). After the 10 minutes are up, serve immediately! Enjoy!
