This might serve 4 people.
12 to 14 ounces rice noodles (broken in
half)
1 batch (about 2 cups) Spicy Thai Dressing (see below)
1½ cups mung bean sprouts
1½ cups shredded carrots
1 cup Napa cabbage, shredded
7 ounces baked seasoned tofu, thinly sliced (optional)
1 batch (about 2 cups) Spicy Thai Dressing (see below)
1½ cups mung bean sprouts
1½ cups shredded carrots
1 cup Napa cabbage, shredded
7 ounces baked seasoned tofu, thinly sliced (optional)
Cook the noodles, drain, and set aside.
Make the sauce.
Gently mix together all the ingredients together in a large bowl.
Place the mung bean sprouts, carrots, cabbage and seasoned
tofu, if using, in a bowl and mix together. Add the bowl of vegetables and tofu
to the noodles and toss well to mix. Slowly add in the Spicy Thai Dressing to
the mixture until you have the desired amount of dressing. Serve warm or at
room temperature. Let each person add chopped cilantro for garnish, if desired.
Spicy
Thai Dressing
½ cup lime juice
1 cup sweet chili sauce
¼ cup rice vinegar
2 tablespoons soy sauce
2 tablespoons cold water
½ bunch cilantro, thoroughly washed and drained (wash it three or four times. There is always more sand than you expect...)
1 large garlic clove
1 cup sweet chili sauce
¼ cup rice vinegar
2 tablespoons soy sauce
2 tablespoons cold water
½ bunch cilantro, thoroughly washed and drained (wash it three or four times. There is always more sand than you expect...)
1 large garlic clove
2-inch piece of ginger, peeled with a spoon (if that does not make sense, take a regular spoon and run the tip of it over the ginger. It will easily remove the skin for those times you want no skin...)
Combine all of the ingredients in a
blender or food processor and process until the ingredients are mixed well.
If you are not fond of cilantro, leave it out
altogether or perhaps substitute parsley or basil. I did not realize that I did not care for cilantro that much until I made this sauce. (I really do cilantro in homemade pico de gallo...)
I did not have any rice noodles, bean
sprouts, seasoned baked tofu, nor energy to shred the carrots and cabbage. I just put some of the
sauce over a bowl of sautéed zucchini noodles. It
was okay but would have been better without the cilantro. In my opinion. I did NOT try to inflict this upon Dear One. I prefer to choose more important issues.....
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