1-First, cook the protein: For the shrimp, heat 1 tablespoon olive oil over medium heat and cook for 1 1/2 to 2 minutes per side, seasoning lightly with salt. If you’re using chicken, cook it over medium-high heat for about 7 minutes, turning once, until it reaches an internal temperature of 165°F. Meanwhile, cook the rice noodles in lightly salted boiling water as per the package instructions, then drain and rinse them to keep them from sticking.

2-Next, prepare the peanut sauce by whisking together 1/2 cup creamy low-sodium peanut butter, 2 teaspoons finely peeled and minced fresh ginger, 1 teaspoon sesame oil, 1 1/2 tablespoons fresh lime juice, 1 1/2 tablespoons low-sodium soy sauce, 2 teaspoons honey, 1 1/2 tablespoons packed light-brown sugar, 1 1/2 tablespoons rice vinegar, 1 teaspoon fish sauce if you like, and 4 to 6 tablespoons hot water until it’s smooth and runny. This sauce is the heart of the dish, adding that creamy punch.

3-Now, for assembly: Divide the cooked rice noodles onto four plates. Layer on the fresh cilantro, mint, and green onions first, then top with the bell pepper, carrot, avocado, cucumber, cabbage, and your cooked shrimp or chicken. Finally, drizzle each bowl with the peanut sauce. For optimal results, thinly slice the vegetables and prepare the noodles last to avoid any sticking issues. I always layer the herbs under the veggies for a nice surprise in every bite!