recipe

This easy-to-make main dish features a creamy, peanutty sauce, delightfully chewy noodles, and crunchy vegetables.

safety
  • Uses a knife
  • Uses the stovetop
difficulty
  • Intermediate
time
  • 40 minutes
yield
  • Serves 4

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Gather Cooking Equipment

  • Dry measuring cups
  • Measuring spoons
  • Chef's knife
  • Cutting board
  • Liquid measuring cup
  • Vegetable peeler
  • Box grater
  • Large saucepan
  • Wooden spoon
  • Large bowl
  • Whisk
  • Colander
  • Tongs
  • 4 serving bowls

Prepare Ingredients

12 ounces
(¼-inch-wide) rice noodles
1½ cups
frozen edamame
½ cup
creamy peanut butter
3 tablespoons
low-sodium soy sauce
3 tablespoons
lime juice, squeezed from 2 limes
1 tablespoon
honey
¼ cup
hot water, plus extra for cooking noodles
2
carrots, peeled and shredded (about 1 cup)
⅓ cup
dry-roasted peanuts, chopped
8
fresh Thai basil or sweet Italian basil leaves, torn into pieces
1
 
12 ounces
(¼-inch-wide) rice noodles
1½ cups
frozen edamame

BOIL: Fill large saucepan halfway with water. Bring to boil over high heat. Carefully add noodles and edamame and stir with wooden spoon to combine. Return to boil and cook for 3 minutes.

 
2
 

SOAK: Turn off heat. Stir to separate noodles and let sit until tender, about 10 minutes.

 
3
 
½ cup
creamy peanut butter
3 tablespoons
low-sodium soy sauce
3 tablespoons
lime juice, squeezed from 2 limes
1 tablespoon
honey
¼ cup
hot water

MAKE SAUCE: While noodles and edamame sit, in large bowl, whisk peanut butter, soy sauce, lime juice, and honey until smooth, about 1 minute. Whisk in ¼ cup hot water until fully combined.

 
4
 

DRAIN: When noodles and edamame are ready, drain noodles and edamame in colander in sink. Rinse with hot water and drain well.

 
5
 

TOSS: Add noodles and edamame to bowl with peanut sauce. Use tongs to toss noodles and edamame until evenly coated with sauce.

 
6
 
2
carrots, peeled and shredded (about 1 cup)
⅓ cup
dry-roasted peanuts, chopped
8
fresh Thai basil or sweet Italian basil leaves, torn into pieces

ASSEMBLE: Divide noodles and edamame among serving bowls. Top each bowl with carrots, peanuts, and basil.