Cold Thai Noodle Salad

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Cold Thai Noodle Salad

1/2 pound spaghetti or angel hair pasta

1/4 cup soy sauce

1/4 rounded cup crunchy peanut butter, softened in microwave 15

seconds

on high

5 tablespoons cider or rice wine vinegar

1 tablespoon dark sesame oil, eyeball it

1/2 tsp. garlic pwd.

1 tsp. cayenne, ground

1/4 c. Brown Sugar

2 cups shredded cabbage and carrot mix, available in produce

department( like to shred them fresh)

1 cup bean sprouts, (optional)

1/2 c. bell pepper, chopped

Cilantro, chopped - use amount desired.

3 scallions(green onions), chopped on an angle

2 tablespoons sesame seeds

 

Cook pasta to al dente, with a bite to it, then cold shock it to stop

the cooking process by running it under cold water in colander. Drain the

pasta very well.

In the bottom of a large bowl, whisk together soy sauce, peanut

butter, vinegar, oil, sesame oil, cayenne, garlic pwd. and brown sugar..(You

can use a stick(immersion) blender to make blending easier). Add

noodles and veggies and toss to combine the noodles and coat them evenly

with sauce. Sprinkle scallions, cilantro and sesame seeds throughout the

salad and

serve.

 

 

 

 

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