Thai Noodle Salad with Peanut Sauce
serves 4
From the book "Quick-Fix Vegetarian" by Robin Robertson
8 oz. dried flat rice noodles or linguine
1 T. toasted sesame oil
1/3 c. peanut butter
2 T. freshly squeezed lime juice
1 T. tamari (soy sauce)
1 tsp. light brown sugar
1/4 tsp. cayenne
1 large carrot, shredded
1 c. grape tomatoes, halved
1 c. frozen baby peas, thawed
1/4 c. minced scallions
Cook the noodles in a large pot of boiling water according to package directions. Drain and rinse the noodles under cold water and transfer to a large bowl. Toss with the sesame oil to coat.
While the noodles are cooking, combine the peanut butter, lime juice, tamari, brown sugar, and cayenne pepper in a large bowl, whisking to blend well. Add a small amount of water if necessary to make a smooth sauce. Set aside.
To the dressing in the bowl, add the carrot, tomatoes, peas, scallions, and the cooked noodles. Toss gently to combine. Serve at room temperature.
Note: Ready-to-use fresh rice noodles may be used instead of dried.
Variation: Don't be afraid to vary the vegetables to what you have on hand.
1 comment:
This was good. I would only change one thing. I thought the texture was too "peanut buttery". so next time I am going to reduce the amount of peanut butter a smidge and add a bit more lime juice and water to the sauce...to thin it down. It really was very tasty though. And EASY and fast. And I happened to have all the ingredients on hand and I made it on one of those "what on earth am I going to make for dinner" nights.
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