Monday, November 13, 2006

Thai Noodle Salad

Serves 2 - large servings

Small container mixed greens or 1 head romaine lettuce
1 bunch mint
1/2-1 bunch cilantro
3 carrots - julienned
1 large red pepper julienned
1 cup sliced and blanched snow peas
1 english cucumber julienned
1/2 mango sliced - sliced along side the stone, peel and then julienne
1cup bean sprouts - optional

Protein - whatever you would like - chicken, beef, pork, tofu - suggestion if you are doing tofu add some peanuts or cashews for added texture

Pasta - I use whole wheat or non-wheat spaghetti style pasta - want to be true to the Thai theme - rice noodles

Dressing- I make this with as minimal oil as possible - you can add more if you insist
2 limes - juice of both and the zest of one
2 tsp fish sauce
2tsp soy sauce
1/4c. rice wine vinegar - unseasoned
2 cloves of garlic - smashed - you want them to remain whole so they can be picked out later
pinch of chili flakes or 1 smashed Thai chili - same idea as the garlic
1/8 - 1/4c. vegetable or peanut oil
3-4 drops toasted sesame oil
1T grated ginger
1 T cane sugar, or just regular granulated sugar - this is an add to taste thing - start slowly remembering you want a balance between salty, sweet, sour and hot
1 T Thai basil (optional)
1T regular basil

Okay so if you are vegan - i've come across another dressing recipe that you can use - 1/4- 1/2c. veggie stock, 2 tablespoons peanut butter (natural - none of that skippy stuff), and then add the seasame oil, ginger, lime and soy sauce and rice wine vinegar as noted above - warm together and taste, adjust as necessary.

Assembly - Make the dressing and briefly marinate your protein in a portion of the dressing. Cook and drain pasta - dress immediately with 1/2 of the dressing you intend to use. Assemble salad and once the pasta is cooled add to the salad and protein.

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