Thai Peanut Noodles

Bring large pot of water to boil. Add rice noodles and cook according to package directions until al dente. Drain in colander and set aside.

In medium bowl, whisk together peanut butter, tamari, lime juice, minced ginger, minced garlic, vegetable broth, honey, and red pepper flakes until smooth. Taste and adjust seasoning as needed.

If adding protein, cook separately in stovetop or pan until fully cooked. Tofu and tempeh can be pan-fried in a little oil until golden; chicken or shrimp should reach safe internal temperature.

In large bowl, combine cooked noodles with peanut sauce and toss to coat evenly.

Divide noodles among serving bowls. Top with cucumber slices, shredded red cabbage, chopped green onion, sesame seeds, and cooked protein if using. Serve warm or chilled.