Thai Peanut Rice Noodle Bowl with Cucumber and Carrot

• 180 g Rice noodles
• 2 cloves Garlic
• 15 g Ginger root, peeled
• 80 g Smooth peanut butter
• 2 tbsp Soy sauce
• 2 tsp Honey
• 2 tsp Sesame oil
• ½ tsp Chili flakes
• 1 medium Lime
• 1 large Carrot
• ½ large Cucumber
• 15 g Fresh coriander
• 120 ml Water, hot

1. Bring a saucepan of water to the boil and cook the rice noodles according to the packet instructions until just tender. Drain in a colander and rinse briefly under cold water to stop them overcooking. Shake well to remove excess water.
2. Finely grate the garlic and ginger into a mixing bowl. Add the peanut butter, soy sauce, honey, sesame oil, chilli flakes, the juice of half the lime, and the hot water. Whisk until smooth and creamy; it should coat the noodles, so add a splash more hot water if needed.
3. Peel the carrot, then shred it into thin ribbons; cut the cucumber into matchsticks. Roughly chop most of the coriander, reserving a little for serving. Cut the remaining lime into wedges.
4. Toss the noodles with the peanut sauce until evenly coated, then fold through the carrot, cucumber and most of the coriander. Divide between two bowls and finish with the reserved coriander. Serve with lime wedges for squeezing over at the table.

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