Summer Salad with Spicy Peanut Dressing - Happy Belly After

Ingredients

• 4 tbsp maple syrup
• 5 tbsp peanut powder
• 2 tbsp smooth peanut butter
• 1 tbsp canola oil, optional
• 3 tbsp rice wine venegar
• 2 tsp low sodium soy sauce
• 3 fresh Thai chilis, thinly sliced
• 2 tbsp lime juice
• 2 garlic clove, minced
• a pinch of salt
• 8-10 oz thin rice spaghetti noodles
• 1 tbsp canola oil
• ⅔ cup shredded carrots
• 2 small Persion cucumbers, julienned
• 3 geen onions, thinly sliced
• ½ cup watermelon radish, julienned
• 1 small mango, julienned
• a handful of Thai basil, mint, chives and cilantro
• ½ cup baked tofu, cut into matchsticks
• ¼ cup roasted cashews, chopped
• ¼ cup fried scallions
• baby romaine lettuce leaves, to line the bowl
• lime wedges, for garnish