Carrot and Noodle Stir-Fry with Peanut Sauce

Ingredients

• 225 g (1/2-cm) 1/2 lb (1/2-cm) wide rice noodles
• 1/4 cup (60 ml) chicken broth
• 3 tablespoons (45 ml) rice vinegar
• 3 tablespoons (45 ml) peanut butter
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) sugar
• 1 tablespoon (15 ml) fish sauce (nuoc-mam)
• 1 teaspoon (5 ml) sambal oelek sauce (or to taste)
• 6 cups (1.5 litres) carrots cut into thin strips (about 8 carrots)
• 2 tablespoons (30 ml) peanut oil
• 2 green onions, thinly sliced
• 1 clove garlic, finely chopped
• 1/4 cup (60 ml) chopped cilantro
• 1/4 cup (60 ml) unsalted peanuts, toasted and chopped