Thai Peanut Noodles with Shredded Carrots and Cabbage Slaw

Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.

In a large bowl, combine the shredded carrots, red cabbage, green cabbage, green onions, and cilantro.

In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, lime juice, garlic, ginger, red pepper flakes, and water. Add more water, 1 tablespoon at a time, until the sauce reaches your desired consistency.

Add the cooked rice noodles to the bowl with the cabbage mixture.

Pour the peanut sauce over the noodles and vegetables and toss gently to combine.

Garnish with chopped roasted peanuts and serve immediately or chill for later.