15-Minute/Thai Noodle Salad

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* Exported from MasterCook *

 

Thai Noodle Salad

 

Recipe By :Paulette Mitchell

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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8 ounces cellophane noodles -- to 10 ounces

1 cup unsalted peanuts

4 tablespoons minced gingerroot OR

1 1 " thick piece ginger -- about 4 " long

1 hot red chili pepper -- seeds removed

1/4 cup chopped fresh basil, mint, or coriander

1/2 cup lime juice, lemon juice, or white vinegar

1/4 cup soy sauce

1/4 cup sugar

Garnishes: sweet red pepper or green bell

pepper rings and unsalted peanuts -- optional

 

Bring a pot of water to a boil. Meanwhile, in a large bowl, soak cellophane

noodles in hot tap water for about 5 minutes. Drain

noodles, then soak in boiling water for an additional 5 minutes, or until they

are softened and clear. Drain well and, using

kitchen shears, cut into shorter lengths. Set noodles aside to cool.

 

In a food processor or electric mincer, combine peanuts, ginger, and hot pepper.

Process until well mixed. In a large bowl, toss

mixture with noodles. Toss again with basil, mint, or coriander.

 

In a measuring cup, combine remaining ingredients; stir until sugar is

dissolved. Pour over salad and toss until dressing is evenly

distributed. Garnish with pepper rings and unsalted peanuts. 4 to 6 servings.

 

Variations: Add 2 cloves garlic, minced.

 

For a milder flavor, substitute green chili pepper or jalapeno pepper for hot

red chili pepper, or use less hot red chili pepper.

 

Substitute 1/2 teaspoon dried crushed red pepper for the fresh chili pepper.

 

Description:

" This is a recipe that my neighbor and good friend from Thailand

shared with me. It is authentic, spicy, and one of my favorites. "

Source:

" The 15-Minute Vegetarian Gourmet "

S(Formatted by):

" KES on 11/6/00 "

Copyright:

" 1987 by Paulette Mitchell/Lazear Productions "

 

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NOTES : Advance Preparation: This salad can be made early the day it is to be

served.

 

Hint: Cellophane noodles are also called bean thread, mung bean sticks, sai-fun

noodles, or pea starch noodles. Made from mung

bean flour and water, they are available in Oriental food stores and in the

gourmet section of many supermarkets.

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