Wednesday, June 2, 2010

Thai Peanut Noodle

When I was in college I worked for a small vegetarian cafe.  We served a lot of really interesting foods and working there made me expand my palate. One of the side dishes that I eventually learned to love was the Thai Peanut Noodle salad.  We served it cold which is fine, but when it's warm it's amazing.

This can be made gluten free by using gluten free soy sauce, but make sure you check your peanut butter.  If it's not natural there could be some fillers.

Thai Peanut Noodle:
(Book Lover’s Cafe)

¼ cup rice wine vinegar
1 cup soy sauce
½ tablespoon hot sauce
1/3 cup toasted sesame oil
¾ cup peanut butter
½ cup water
1 package of mung bean (cellophane) or rice noodles

Bring a medium pot of water to boil. Add noodles. Lower heat and simmer for eight minutes.
Whisk vinegar, soy sauce, hot sauce, sesame oil, peanut butter, and water in a bowl until smooth.
Rinse and drain noodles in cold water. Toss with peanut sauce and garnish with chopped green onions.

No comments:

Post a Comment