Thai peanut noodle salad
Serves 4
A selection of crunchy and colorful
vegetables combined with soft rice noodles and tossed with a creamy
peanut lime dressing.
4 oz (115g) dried rice stick
noodles
1½ cups finely shredded red cabbage
1½ cups bean sprouts
1 scallion — thinly sliced
1 carrot — grated
½ yellow or red pepper — cut into thin strips
A handful of cilantro (fresh coriander) leaves
⅓ cup roasted peanuts — lightly crushed
¼ cup natural peanut butter
¼ cup coconut milk
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon brown sugar
1 clove garlic — minced
½ teaspoon dried chili flakes
2 tablespoons lime juice
1 fresh red chili — thinly sliced
SOAK the rice stick noodles in boiling
water for 10 minutes. WHILE the noodles soak, add the peanut butter
to a small bowl and mix with two tablespoons of boiling water. ADD
the coconut milk, soy sauce, fish sauce, brown sugar, garlic, chili
flakes and lime juice, and mix thoroughly to combine. RINSE the
noodles under cold water and drain thoroughly. ADD the noodles,
cabbage, bean sprouts, scallion, carrot, yellow pepper, cilantro and
peanuts to a large bowl. POUR over the peanut dressing and toss to
combine. GARNISH with the sliced red chili and a few cilantro
leaves.
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