SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]



This is a spicy Thai peanut 
flavored type of salad, 
which is superbly delicious...
Servings: (4 to 6)
Prep: 20 Mins. | Let Stand: 15 Mins.

Posted: by Sandra


***Bean Threads
5 oz. pkg. bean threads

2 tablespoons low-sodium chicken stock
1-1/2 tablespoons lime juice
1 tablespoon sugar
1 tablespoon low-sodium soy sauce (I prefer tamari)
1 garlic clove, grated
1/2 teaspoon onion powder
1 tablespoon rice wine vinegar
1 tablespoon light olive oil
1-1/2 tablespoons hoisin sauce
2 tablespoons creamy peanut butter
1/2 teaspoon sesame oil
½ teaspoon hot garlic chili sauce (I like mine spicy; use less if you prefer)

1 carrot, shredded
¼ red bell pepper, finely julienned
1 cup fresh arugula, chopped
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon organic dried mint
1 teaspoons organic dried basil leaves

2 tablespoons organic sesame seeds, toasted


Place uncooked bean threads in a medium heatproof glass bowl, pour boiling water over them and let soak for 20 minutes, just until noodles are translucent and softened. Drain noodles in a colander, and pour them back into the dry mixing bowl.

Meanwhile, in a small glass bowl add the sauce ingredients, and microwave on high for 1 minute.  Whisk sauce to emulsify, and set aside.

Using kitchen shears, cut the noodles so they are manageable, and add the sauce to them.  Add the salad ingredients; tossing to combine.  Let salad stand for 15 minutes at room temperature for flavors to meld.

Meanwhile, toast the sesame seeds in a dry non-stick skillet over medium-low heat, just until light golden brown and fragrant.

Plate salad, and sprinkle with toasted sesame seeds. – Enjoy!

1 comment:

sandra said...

A very tasty salad that will satisfy your Thai craving for sure...


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