1cupfrozen peas, thawed (could also use fresh shelled peas)
3green onions, sliced thin
⅓cupmint leaves, chopped
⅓cupcilantro leaves, chopped
Make the chili maple peanuts. Preheat a dry, medium skillet over a medium-high heat. Add the peanuts, maple syrup, and chillies. It's going to really sizzle! Cook, stirring frequently, until syrup is caramelized/clinging and the peanuts are toasted, about 1-2 minutes. Transfer the peanuts to a plate and scatter them out in a single layer with a spatula. Let them cool completely.
Make the dressing. In a sealable jar, combine the coconut aminos, lime juice, rice vinegar, avocado oil, chili oil, sugar, and black pepper. Close the lid tightly and give it a vigorous shake to combine. Set aside.
Cook the rice noodles according to package directions and drain. As soon as you drain them, run some cold water over the noodles to cool them down and to wash off excess starch. Then, drizzle a bit of avocado oil over the drained noodles and give them a toss with your hands to coat.
Transfer the cooked rice noodles to a large bowl and toss them with half of the dressing and some salt and pepper.
Roughly chop the cooled chili maple peanuts.
To the noodles, add the celery, snap peas, peas, radishes, green onions, mint, cilantro, and remaining dressing. Give everything a good toss to combine. Check the salad for seasoning and adjust if necessary. Then, garnish the rice noodle salad with more herbs and the chopped chili maple peanuts. I like to reserve some of the peanuts for topping individual servings.
You can use Tamari instead of coconut aminos. I do find that Tamari has a deeper, much more salty flavour, so I would cut the amount back to 1/4 cup or even 3 tablespoons if you're sensitive to salty flavours.
The chili maple peanuts can go from perfectly glazed and golden to burnt really fast. I recommend keeping an eye on them the entire time and stirring constantly.
This 30 minute spring rice noodle salad is loaded with fresh and crisp vegetables, flavourful herbs, a simple and punchy dressing, and crunchy spicy-sweet peanuts. This vegan and gluten-free dish is a satisfying side for any protein that you're serving up.