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Boil rice spaghetti in salty water until tender.
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For the sauce soak the tamarind paste in warm water for 10 minutes. Pour through a strainer into a bowl and scrape the remaining pulp through the strainer. Discard any pits or hard pieces. Place in a food processor along with all other sauce ingredients and blend until creamy.
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Serve the rice spaghetti in a large bowl along with vegetables, peanuts, cilantro and limes. Drizzle with sauce and mix.