Thai Noodle Salad
Ingredients
1 packet of thin Spaghetti (break it into small pieces)
1/2 Cabbage shredded or finely diced
2-3 Carrots finely shredded or diced lengthwise
1/2 Red, Green and Yellow bell pepper diced lengthwise
1 cup Chicken shredded or small cooked shrimps (if you are making a
vegetarian version avoid the meat and it still comes out great)
1 bunch of Green Onions finely chopped
1/2 bunch of Cilantro finely chopped
1/2 cup of Peanuts, husk removed and coarsely chopped
2 tbsp of toasted black Sesame seeds
For the Dressing:
2 tbsp Peanut Butter
3 tbsp rice wine Vinegar
1 tbsp Tahini (sesame paste available at middle eastern stores)
2 tsp Sambal (thai chilly paste) - more if you like it hot
4 tbsp of Soya Sauce
2 tbsp of Sweet Chilli Sauce if you have it or substitute with sambal and
a little brown or white sugar
Salt and Black Pepper to taste
Method:
Assemble the dressing by mixing all the ingredients and keep it aside. You
can mix this salad only about 10 minutes or so prior to serving it
otherwise the salt will draw out the liquid from the veggies and the salad
will get soggy.
When ready to serve add all the veggies and the meat (if preparing a
non-veg version of this salad) in a large serving bowl, add the dressing to
it and mix the ingredients well. Sprinkle the chopped cilantro leaves,
chopped peanuts and black toasted sesame seeds as a garnish.
