Thai Noodles

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Thai Noodles

Source: a friend

 

Sauce:

 

1/3 C. rice vinegar

1/4C. honey

2 TBS. peanut butter

2TBS. soy sauce

2TBS. oil

1TBS. sesame oil

2 cloves garlic, minced

1/2 tsp red pepper

1/4 tsp. ginger

 

In a sauce pan combine marinade, mix until throughly blended. Cook on

med heat until marinade bubbles and is mixed well. Cook rice noodles

until tender, rinse in cold water. Toss noodles with marinade.

 

OPT: tofu, snow peas cabbage.

 

What we love to do with this recipe is: I double the marinade. I buy

the big bundles of rice noodles. Then in a seperate skillet I cook

green cabbage, carrots and tofu, until all is brown. I toss this in

with the noodles and marinade. I also add in raw red cabbage for

crunch. We love this. There is always a ton of left overs. It taste

good as a cold pasta salad as well as reheated. The kids love to eat

this for the next day or two.