Salad: Thai Noodle - xpost

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Thai Noodle and Vegetable Salad

 

Recipe By :Pacific Light Cooking, Ruth Law

Serving Size : 6 Preparation Time :0:00

Categories : Restaurant Fare Side Dishes

Low Fat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces rice noodles -- 1/4-inch wide

1 teaspoon toasted sesame oil

1/2 cup fresh bean sprouts

1/2 cucumber

1 carrot

1/4 cup chopped green onion

1/4 cup chopped fresh cilantro or mint leaves

red chili peppers, fresh or dried -- to taste

(about 1/2 to 1-tsp red pepper flakes)

1 clove garlic -- minced

2 tablespoons rice vinegar

3 tablespoons fresh lime juice

2 tablespoons soy sauce -- or to taste (optional)

2 tablespoons sugar

3 tablespoons chopped dry-roasted unsalted peanuts

 

1. Soak the noodles in warm water for 20 minutes and drain. Meanwhile, rinse

sprouts. Halve the cucumber lengthwise; remove seeds, and cut into 2-inch long

julienne. Cut carrot into 2-inch long julienne. Prepare other ingredients as

listed.

 

2. Bring 4 quarts of water to a boil. Add the noodles and stir to separate. When

the water returns to a boil, cookk until just tender to the bite, 1 to 2

minutes. Drain the noodles. Toss with the oil.

 

3. Toss the bean sprouts, cucumber, carrot, green onion, and half the fresh

cilantro into the noodles. Combine the chilies, garlic, vinegar, lime juice,

fish sauce, and sugar in a bowl. Add to the vegetables and toss to combine.

Garnish with the remaining cilantro. Sprinke with peanuts. Serve.

 

Description:

" Delicately flavored rice noodles supply counterpoint for vegetables

dressed with a zesty sauce. "

Cuisine:

" Thailand "

Source:

" Princeville Resort, Kauai, Hawaii "

 

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Per serving: 205 Calories (kcal); 3g Total Fat; (13% calories from fat); 2g

Protein; 43g Carbohydrate; 0mg Cholesterol; 356mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 1/2 Other Carbohydrates

 

NOTES : Filipino-born Lilay Layaoen, specialist chef at the Princeville Resort

on Kauai, serves the salad as a side dish for grilled foods. Add chopped

grilled foods directly to the salad and serve as a main course. Soy sauce was

substituted for the more traditional fish sauce.

Nutr. Assoc. : 0 0 96 0 0 0 383 2130706543 2130706543 0 0 0 0 0 3199

 

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