Tangled Thai salad
1 package Pad Thai noodles, broken in halfSpicy peanut vinaigrette (bottled in refrigerated section at Trader Joe’s)
Steamed pea pods
Julienned yellow bell pepper
1 package broccoli slaw mix
Handful of shredded carrot
1 package pea shoots
About 3-4 chopped green onions
Dash of hot curry powder (to taste)
Healthy dose of chopped fresh cilantro
Handful of salted peanuts
One lime, cut into wedges
Cook noodles according to directions, rinse with cold water, and let cool.
Add peanut vinaigrette and mix thoroughly.
Add all other ingredients except peanuts and lime. Toss gently and let it sit in refrigerator for about an hour.
Just before serving sprinkle top with peanuts and arrange lime wedges on top.
Makes a big bowl of salad—enough for about 10-12 servings as a side dish. Also works great as a main dish salad if you add precooked shrimp or chicken.