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Thai One On

November 26, 2010

Don’t want anything to do with Thanksgiving leftovers this weekend?  We stumbled across this recipe many years ago, and it’s always a crowd pleaser.  It’s fresh, healthy and filling.  For the peanut dressing, you can follow the recipe below, or if you’re short on time, there are some good bottled peanut dressings in the Asian aisle of your supermarket (or better yet, an Asian market).  The peanut sauce binds the veggies and noodles together beautifully, and the chopped peanuts add a great crunch.  I have substituted fresh basil in place of the mint, and it works great that way.  Feel free to add (or subtract) other veggies too – everything tastes great with peanut sauce!  Enjoy.

Thai Noodle Salad

(serves 4)

Dressing:

½ cup unsalted crunchy peanut butter

½ cup milk

1 teaspoon grated fresh ginger

1 clove garlic, minced

3 tablespoons rice wine vinegar

3 tablespoons soy sauce

1 tablespoon sesame oil

1/8 teaspoon crushed red pepper flakes

Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.

Salad:

8 oz. Udon noodles

1 cucumber, julienned

2 cups fresh bean sprouts

2 carrots, grated

6 green onions, thinly sliced

¼ cup thinly sliced red onion

¼ cup chopped fresh mint or basil

¼ cup chopped fresh cilantro

1 head romaine lettuce

2 hardboiled eggs, sliced into rounds

1 cup chopped peanuts

In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender. Drain and rinse the noodles under cold running water and let cool.  In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions, red onions, mint/basil and cilantro. Whisk the peanut dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the egg slices and chopped peanuts.  Eat!

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