As we all know by now - Thai frequents our kitchen often. Instead of typical Phad-Thai, I wanted to make something a little fresher and a bit lighter.
Ingredients:
- 1/2 pkg Thai Rice Noodles
- Head of Broccoli - cut into florets
- Mango - cubed
- Large carrot - shredded
- 2 green onions
- Handful of bean sprouts
- Handful of peanuts - crushed
- Lime juice
- Tablespoon of peanut butter
- Rice Vinegar
- Fish Sauce
- Dash of Sriracha (aka Rooster Hot Sauce)
- Sesame Oil
Bring a pot of water to boil, then take off the heat and dump in the rice noodles. Let the noodles soak and get happy for about 10 minutes, and throw in the broccoli during the last 5 minutes or so. This gives you enough time to prep the remaining ingredients.
I like to prep my carrots by thinly peeling them with a vegetable peeler. It gives a great thin piece of carrot.
Mix together the carrot, mango cubes, green onion, bean sprouts & peanuts in a small bowl.
In another small dish, whisk together peanut butter, few tablespoons of lime juice, dash of fish sauce, dash of sesame oil, teaspoon or so of rice vinegar, and just a dash of the hot sauce. Stir this into the drained broccoli noodle mixture.
Serve the veggie salad on top of a bed of the warm noodles & broccoli.
This was a refreshing dish that had a great blend of flavors & textures and was 100% vegetarian!
No comments:
Post a Comment