1teaspoonsrirachause up to 1 tablespoon for a spicier sauce
Prepare the rice vermicelli or thin rice noodles according to package instructions. They may take anywhere from 3 to 7 minutes to cook. Drain the noodles, and rinse well under cold running water to prevent sticking. Set aside. If you need to cook the edamame, do so at this time.
Prepare the vegetables for the bowls. Use a julienne peeler or sharp knife to cut the carrots and cucumber into matchsticks, and slice the radishes into thin circles. Chop the herbs.
In a small bowl or measuring cup, whisk together the lime juice, soy sauce, honey, garlic, and sriracha. Taste, and adjust seasonings as desired.
Divide the noodles, edamame, peanuts, veggies, and herbs between four bowls. Drizzle with the dressing, and mix together. Enjoy!
Possible additions: shredded chicken, shrimp, tofu, scallions, bell pepper, cabbage, bean sprouts, chili or jalapeno peppers
Double the sauce recipe for more flavor, but keep in mind that soy sauce is high in sodium.
The ingredients and dressing can be prepped ahead of time and stored in separate containers in the fridge for 5 to 7 days. Wait to assemble until just before eating. Or, you can mix everything together with the dressing in one large bowl or container. This won't last as long as the separate ingredients and it might get a little soggy, but I found that it lasted for about 3 days in an airtight container in the fridge.