Fresh, cool, ingredients with creamy, rich peanut sauce and avocado makes for a great combination!

We Provide
  • 1 Hydro Bib Lettuce
  • 1 Avocado
  • 3 Oz. Thin Rice Noodles
  • 2 Oz. Peanuts
  • 1 Carrot
  • 1 Persian Cucumber
  • ¼ Bunch Green Onion
  • 2 Oz. Peanut Butter
  • 2 Tablespoons Rice Wine Vinegar
  • 1 Tablespoons Hoisin Sauce
  • 2 Tablespoons Soy Sauce
You Provide
  • Cutting Board
  • Chefs Knife
  • Sauce Pan
  • Medium Sauce Bowl
  • Grater
Mobile QR Code
Scan the QR Code
Step 1


Fill the sauce pan ¾ full with water. Place over high heat and bring to a boil. While that heats up, prep your veggies.

Step 2


Shred the carrot using the grater and cut the cucumber into sticks. Cut the avocado into slices and thinly slice the green onions. Set your veggies aside, until its time to assemble.

Step 3


Once the water has come to a boil, add in the rice noodles and cook for 1.5 minutes. At the end of the 1.5 minutes, strain and rinse with cool water. Set aside.

Step 4


While the noodles cook, make the peanut sauce by combining the peanut butter, soy sauce, rice wine vinegar and hoisin sauce. Stir to combine, adding a tablespoon of water or two if its too thick.

Step 5


To assemble, remove the individual leaves from the bib lettuce. Place 3-4 onto a plate and top with cooked rice noodles, cucumber sticks, peanut butter sauce, avocado slices, shredded carrots and sliced green onions.

Step 6


To finish plating, roughly chop the peanuts and sprinkle evenly on top.



Leave a reply

©2019 The Pantry SB

Log in with your credentials

Forgot your details?