Thai Cooking - The Taste of Thailand - Thai Noodle Salad with Vegetables and Spicy Peanut Sauce

Thai Noodle Salad with Vegetables and Spicy Peanut Sauce

From Cooking Light


Udon noodles often come with a seasoning packet.
Simply discard it for this recipe.
1/2 pound udon noodles (thick, round fresh Japanese
wheat noodles) or spaghetti
6 cups thinly sliced romaine lettuce
4 cups thinly sliced green cabbage
2 cups coarsely shredded peeled uncooked sweet potato
12 thinly sliced red bell pepper rings
12 thinly sliced green bell pepper rings
1 cup coarsely shredded peeled daikon or carrot
1 cup bean sprouts
Spicy Peanut Sauce
Fresh basil leaves, cilantro sprigs, and mint sprigs
(optional)

Cook noodles in boiling water for 3 minutes (omit
seasoning packet, if included). Drain; rinse under
cold water, and set aside.
Combine lettuce and cabbage in a large bowl; toss
well. Spread lettuce mixture over a large platter.
Place noodles in center of platter on top of lettuce
mixture. Arrange sweet potato, red bell pepper, green
bell pepper, daikon, and bean sprouts around noodles
in individual mounds over lettuce mixture.

Drizzle Spicy Peanut Sauce over salad. Garnish with
basil, cilantro, and mint, if desired.

Yield: 6 servings

chicken and rice recipe
Pancake Recipes

Thai Cooking - The Taste of Thailand - Thai Shrimp with Lemon Grass, Chili and Basil

Thai Shrimp with Lemon Grass, Chili and Basil
(by Lucy Waverman)

Prep Time: 15 minutes Marinate Time: 30 minutes Cooking Time: 10
minutes

2 stalks fresh lemon grass
1 tablespoon fresh minced garlic
1/4 cup fish sauce, divided
1 to 2 teaspoons Thai chili sauce or 1 green chili, chopped
2 tablespoons vegetable oil
1 pound shrimp, shelled
Salt and freshly ground pepper to taste
2 red onions, thinly sliced
1 tablespoon sugar
1 tablespoon lime juice
1/2 cup slivered basil

Discard outer leaves of lemon grass. Cut off stalks just above bulb.
Discard stalks and chop bulb finely. This should measure about 2
tablespoons. In a bowl, combine lemon grass, half of garlic, 2
tablespoons fish sauce, chili sauce and 1 tablespoon oil. Stir in
shrimp, season with salt and pepper and marinate for 30 minutes. In a
wok or skillet on medium-high heat, add remaining 1 tablespoon oil.
Add onions and remaining garlic and stir-fry for 6 minutes or until
onions turn golden. Add shrimp and marinade, remaining 2 tablespoons
fish sauce and sugar. Stir-fry for 2 minutes or until shrimp is just
cooked. Add lime juice and basil. Continue to cook for about 1 minute
or until basil is wilted. Serve at once with steamed rice. Serves 4.

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