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Rice noodle bowls are simple and kid-friendly

America's Test Kitchen on

2 carrots, peeled and shredded (about 1 cup)

1/3 cup dry-roasted peanuts, chopped

8 fresh Thai basil or sweet Italian basil leaves, torn into pieces

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

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

3. While noodles and edamame sit, in a large bowl, whisk peanut butter, soy sauce, lime juice, and honey until smooth, about 1 minute. Whisk in 1/4 cup hot water until fully combined.


4. When the noodles and edamame are ready, drain noodles and edamame in a colander in sink. Rinse with hot water and drain well.

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

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

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