Thursday, May 16, 2013

Tangled Thai salad

I’ve made various versions of this a couple of times in the past year, inspired by a salad my daughter makes and everyone loves. Probably I should be a little more exact about what I do and quantities, but it’s a work in progress and it’s subject to many variations. So this is approximately what I did yesterday to take to a pot luck dinner. Several people have asked me for the recipe and this is the concept. Next time I'll remember to take a photo.

Tangled Thai salad

1 package Pad Thai noodles, broken in half
Spicy peanut vinaigrette (bottled in refrigerated section at Trader Joe’s)
Steamed pea pods
Julienned yellow bell pepper
Diced mango
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.

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