Indonesian Gado Gado

Bring a large pot of salted water to boil for the rice noodles. Peel and thinly slice the garlic. Peel and shred the carrot. Thinly slice cucumber into rounds. Thinly slice the peach. Pick mint leaves from the stems. Half and juice the lime.

Heat the sesame oil in a large nonstick skillet over medium heat. Add sliced garlic and peanuts. Cook until garlic begins to brown, 1 to 3 minutes. Transfer garlic chips and peanuts to a paper towel-lined plate and leave the garlicky sesame oil in the skillet.

Return the skillet with garlicky sesame oil to high heat and add the green beans. Cook, tossing occasionally, until charred in places and fork-tender, 5 to 8 minutes. Season with salt and pepper, remove from heat, and transfer the charred green beans to a large bowl.

Once the water is boiling, add rice noodles and turn off the heat. Stir noodles occasionally until they are tender, 8 to 10 minutes. Drain and rinse under cool water to stop the cooking process. Return cooked rice noodles to the pot and add charred green beans, shredded carrot, sliced peach, mint leaves, and lime juice. Toss the gado gado well.

Divide the Indonesian gado gado between bowls. Top with sliced cucumber and drizzle with spicy peanut sauce. Sprinkle garlic chips and fried peanuts over the bowls. Bon appétit!