I love the flavours in this dish – serve it either hot or cold – even when you are making it the kitchen smells so inviting, you are sure to have company!
1/3 cup creamy peanut butter
1/3 cup tahini
Blend well then add:
1 tablespoon sesame oil
1/3 cup rice wine vinegar
1 tablespoon red chile flakes & 1/2 teaspoon of Siracha (Rooster Sauce)
2 tablespoons light soy sauce
1/2 cup canola oil
1 lime – squeezed
1 pound rice noodles or chow mein noodles – softened or cooked
1 English cucumber, halved and 1/8-inch slices
1 red bell pepper, julienned
1/3 cup finely diced red pepper
1/2 cup chopped roasted (salted) peanuts for garnish
1/3 cup roughly chopped cilantro and scallions
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chiles, siratcha, and soy until smooth – add lime juice and oil. Taste for seasoning and adjust if necessary.
Cook or soften noodles
Prepare vegetables – use your imagination when preparing this – I have suggested a few, but go ahead – throw in some snap peas, or carrots, or radishes ….
Combine all ingredients and stir well. Garnish with peanuts, scallions and cilantro.
This is the perfect accompaniment to Thai Barbecued Chicken – check out that recipe too!