cellophane noodles in roasted red pepper sauce

I shied away from Cellophane noodles (mung bean threads) for a long time due to health concerns that surrounded it briefly... but, have started using it on and off over the last few months or so.

Any other thin noodles like rice noodles can be used instead, in this recipe.

The red pepper sauce just came together one evening and can be adjusted to taste. If nam prik pow and sambal oelek are not handy, dry red chilies, or even cayenne pepper powder, or favorite brand of red hot sauce can be substituted. It is just a form of hot and sweet sauce, with roasted bell peppers acting as the primary flavoring ingredient bringing in some sweetness, along with nutty peanut butter, and balanced by some form of hot sauce.

Ingredients:
1-2 bundles of dry cellophane or rice noodles

for the sauce:
2 medium red bell peppers, roasted
OR 1 jar of store-bought roasted red bell peppers, packed in water
¼ cup chunky peanut butter
2 Tbsp sambal oelek
2 Tbsp nam prik pow
1 Tbsp canola oil or sesame oil

1 Tbsp rice vinegar
1 Tbsp lemon juice
2 Tbsp tomato paste (optional)

salt to taste
water as needed

for garnish:
chopped spring onions
chopped cilantro
toasted sesame and poppy seeds

Preparation

cook cellophane noodles per package direction, drain, rinse, drain well, set aside

combine the sauce ingredients in a food processor and blend to a fine fairly thick paste; if using canned roasted red peppers, drain the water before using

heat oil in a pan, add the tomato paste if using, and sauté it till deep red and aromatic; then add the red pepper paste and bring it to a gentle simmer, adding water to required sauce consistency; adjust flavors to taste

add the cellophane noodles, stir well

off heat, garnish with spring onions, cilantro, toasted sesame & poppy seeds; serve warm