Vegan Spicy Peanut Rice Noodle Bowl | America's Test Kitchen

Ingredients

• 1 tablespoon vegetable oil
• 2 Thai, serrano, or jalapeño chiles, stemmed, seeded, and minced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1½ teaspoons curry powder
• ½ cup water, plus extra as needed
• ⅓ cup creamy peanut butter
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon organic sugar
• 1 cup shredded carrots
• 2 tablespoons seasoned rice vinegar
• 12 ounces (¼-inch wide) rice noodles
• 3 tablespoons vegetable oil, divided
• 1 cup frozen edamame
• 1 cup shredded red cabbage
• ⅓ cup dry-roasted peanuts, chopped
• 2 tablespoons torn fresh Thai basil
• lime wedges