To Start:

1. Soak the noodles in hot water, according to the package directions. Once tender, drain, rinse, and set aside.
2. Depending on the brand of rice noodle you are using, the recommended soaking time may be anywhere between 15-30 minutes, so I like to do this step first. That way, the noodles are ready and waiting for me when I need them.

For the Sauce:

1. Combine all the ingredients except the water in a food processor.
2. Pulse to combine, scraping down the sides a couple times, and then run the machine until the mixture is smooth.
3. Stream in the warm water, a tablespoon or so at a time, until the sauce thins out a bit. It should be loose at this point – the starch from the noodles will help thicken it up.
4. Season, to taste, with additional honey, chile paste, or soy sauce (I find that sauces like this are definitely a “to taste” kind of deal. Make it as spicy, sweet, or salty as you prefer).

For the Noodles:

1. Heat the oil in a large skillet over medium-high heat.
2. Add the bell pepper, shredded carrots, and snap peas and cook for 2-3 minutes or until they are tender crisp.
3. Add the drained noodles, along with the sauce, and toss to combine everything.
4. Add in the mango, basil, cilantro, lime juice, and scallions and continue tossing and stirring for a couple minutes or until everything is warmed through and evenly coated in the sauce.
5. Serve immediately, garnished with additional herbs, the chopped peanuts, and lime wedges.