THE GARDEN CLUB IS COMMING AND THEIR NEWS LETTER SAYS THAI COOKING WITH FRESH HERBS SO HERE IT IS. ENJOY DAN:

THAI NOODLE SALAD WITH FRESH HERBS BY CHEF DAN:


Serves 20-25 (FOR THE WHIDBEY ISLAND NIGHT CRAWLERS GARDEN CLUB)



INGREDIENTS:



14 ounces dried vermicelli rice sticks

1 whole head Napa cabbage, shredded

2 cucumber, seeded and sliced

4 carrots, shredded

5 red bell peppers, seeded and cut into strips

12 scallions cut diagonally into 1/2-inch stripes

1/3 cup fresh mint, chopped

1/3 cup fresh basil, chopped

1/2- cup fresh cilantro, chopped

2 tablespoon black sesame seeds

1/2- cup chopped peanuts



DRESSING:



1/4- cup peanut butter

2 tablespoon Tahiti

1/4- cup rice wine vinegar

1/4 cup sweet chili sauce

1 teaspoon sesame oil

1 teaspoon garlic powder

1 teaspoon brown sugar

1/4- cup soy sauce

1 teaspoon each salt and ground black pepper



DIRECTIONS:



1. Bring a pot of boiling water add rice noodles and set aside for 30 minutes.

2. Then drain in a coriander, and cut into smaller size pieces.

3. In a large bowl, toss together the rice sticks, cabbage, cucumber, carrots, red peppers, and half of the cilantro, and scallions.

4. In bowl, stir together the peanut butter, Tahiti, rice wine vinegar, and sweet chili sauce,

5. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper.

6. Just before serving, toss the sauce with the cabbage mixture until evenly coated.

7. Garnish with remaining cilantro, greed onions, peanuts, and black sesame seeds.

8. Shrimp can be added if so desired.



ENJOY DAN: hallelujah