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Lotsa Pasta's Thai Rice Noodle Salad

1 lb. "rice stick" noodles, or any thin, Asian rice noodle
5 cloves garlic, minced
3/4 C. peanut butter
1/4 C. brown sugar
1 T. chili sauce
1/4 C. pickled ginger
2 t. rice wine vinegar
1/3 C. water
1/3 C. fish sauce
1/2 C. sesame oil
1 C. shredded cabbage
1 carrot, grated
7 oz. can baby corn, drained
1 bunch green onions, chopped
1/2 C. peanuts

Cook noodles in boiling water for about 1 minute. Pour into a colander; rinse under very cold tap water and set aside to cool slightly. (Don't let them sit too long; they will stick together.)

In a food processor or electric blender, pulse together garlic, peanut butter, brown sugar, chili sauce, pickled ginger and rice wine vinegar. Start processor again, and drizzle in water, fish sauce and sesame oil. (If using a blender, you may want to add liquid a little at a time, in 3 or 4 splashes, so you can keep the lid on while it's blending.)

When well-mixed, pour over noodles. Stir in cabbage, carrot, corn, green onions and peanuts.

Serves 6 to 8.

    
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