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Send noods —stir-fried rice noodles with a peanut sauce! I’ll share a very simil…

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Send noods ??—stir-fried rice noodles with a peanut sauce! I’ll share a very similar recipe below since I didn’t measure the ingredients for this one I made. I basically used leftover peanut sauce that I took home from our office because we had thai food and no one used the sauce so of course I didn’t want it to go to waste ?
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ANYWAY, can you guys believe it’s the last day of July tomorrow?! I feel like this year is going way to fast and I’m starting my senior year at university in a couple of days ? really scary but exciting at the same time!
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Hoping you all have a good week ahead!
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Stir-fried sweet chili peanut rice noodles
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200g dry rice noodles
Sliced vegetables of choice (I used bell peppers, carrots, bean sprouts, and leeks)
Firm tofu, sliced
Sweet Chili Peanut Sauce
2 tbsp sesame oil
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Sweet-Chili Peanut Sauce
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1 tbsp peanut butter
2 tbsp water
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp sriracha (you can opt to use less/more depending on your desired spice level)
1 clove garlic, minced
2 tbsp sesame oil
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1. In a bowl, dilute the peanut butter in 2 tbsp water.
2. Mix in the rest of the ingredients and set aside.
3. Heat a large skillet. Add in 2 tbsp sesame oil.
4. Pan fry the tofu. Take out and then sauté the vegetables.
5. While cooking the vegetables, half cook the rice noodles in some boiling water. Drain and coat with a little oil to avoid them from sticking together.
6. Add in the noodles to the pan along with the veggies. Pour in the sauce. Allow the noodles to cook in the sauce for 3-5 minutes. Add some fresh cilantro if desired.
7. Enjoy while hot! Rice noodles tend to get sticker as it cools so feel free to add more sesame oil if needed. .
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