[Thai Noodle Salad]
Source: Bon Appétit - January 2003
Ingredients
- 2 tablespoons oriental sesame oil
- 4 green onions, chopped
- 2 ½ garlic cloves, minced
- 1 ½ teaspoons minced peeled fresh ginger
- 2 tablespoons honey
- 2 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 4 ½ teaspoons unseasoned rice vinegar
- 2 ¼ teaspoons chili-garlic sauce
- 1 cup mung bean sprouts
- ½ cup finely shredded carrots
Directions
1. Try with out noodles. |
2. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 3 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions. |
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Notes
add some sliced red pepper and some cut up snow peas to give some red and green colour and some crunch. also sprinkle some sesame seeds on top.
Like others, I also tossed the noodles in 1T sesame seed and 1T vegetable oil.
Categories
SaladKeywords
salad[ Back to top ]