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Friday, August 7, 2009

Vietnamese Noodle/ thai peanut sauce

nice flavor---we enjoyed this

12-16 oz uncooked linguine style rice noodles (I used gluten free)

3-4 cups packaged tricolor slaw mix
1 can of bean sprouts (or use fresh ones --my store does not carry fresh)
1 clove of garlic minced---or more
1 tab fresh minced ginger (I keep mine in freezer--always have some)

1 tab sugar
2 tab water
1 tab fresh lime juice
1/3 cup peanut butter
2 tab soy sauce (or more depending on how you like it)
1/4 tsp pepper flakes
a bit of white wine vinegar

1/2 cup chopped unsalted dry roast peanuts (optional)

Cook the linguine noodles according to directions. While linguine is cooking saute the slaw and sprouts and garlic. Mix the rest of the ingredients (except the roast peanuts)and add them to the veggies. Taste--add more of anything you desire. To serve---laddle out noodles into bowls and toss each individual serving with the amount of veggie mix desired. Add peanuts if desired.

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