Peanutty Perfection Noodles

When I was 14, my very generous aunt and uncle took my brother and I with them and their family on a wonderful three week vacation to the Carribean. And it was on that sun-filled trip, where food stands on the island of Bonaire sold french fries topped with peanut sauce, that my obsession with said peanut sauce was born.
This yummy peanut noodle recipe brings back fond memories of that trip, and definitely satisfies my peanut sauce craving. :) Comforting and easy to make, this recipe tastes like it was made in a restaurant and is sure to please!

Mmm...peanut sauce...

Peanutty Perfection Noodles
from Chloe's Kitchen
Serves 4 to 6

1 lb brown rice noodles
1 cup coconut milk
1/2 cup water
1/4 cup maple syrup
1/4 cup soy sauce (shoot for low-sodium)
1/2 cup peanut butter, chunky or creamy
1 Tbsp chili-garlic sauce (you'll find this in the Asian food isle of your grocery store)
1 tsp grated fresh ginger (Tip: buy a tube of pre-grated ginger in your store's vegetable isle)
3 cloves garlic, minced (Tip: buy a jar or container of pre-minced garlic in your store's vegetable isle)
2 Tbsp lime juice
1 Tbsp toasted sesame oil (we used regular)
 3 scallions (green onions), trimmed and thinly sliced (Tip: slice them on a diagonal for a fancy feel)
2 carrots, peeled and shredded (Tip: buy a package of pre-shredded carrots in your store's vegetable isle)
1/2 cup peanuts, roughly chopped, for garnish
2 Tbsp roughly chopped fresh cilantro, for garnish

Here are some of the more unusual or time saving ingredients I mentioned.

Bring a large pot of heavily salted water to a boil. Add brown rice noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Return noodles to pot.

Meanwhile, make the sauce by combining coconut milk, water, maple syrup, soy sauce, peanut butter, chili-garlic sauce, ginger, and garlic in a medium saucepan. Let cook over medium heat, whisking frequently, until sauce comes together and thickens. Remove from heat and mix in lime juice and sesame oil.

Toss hot noodles with the sauce, scallions, and carrots. Garnish with peanuts and cilantro and serve. Any leftovers can be served warm (or cold) the next day for a delicious lunch.