JW DESSERTS THAI SESAME SALAD PEANUT NOODLE SALAD
Serves 10 By CHEF DAN:
FOR THE DRESSING:
2 tablespoons Japanese toasted sesame oil
2 tablespoons (TRADER JOE’S) garlic oil
2 tablespoons lite soy sauce
2 tablespoons fish sauce
1-inch fresh graded ginger
1 tablespoon red curry paste
1 cup peanut butter
1/4-cup lime juice
FOR THE SALAD:
1 Pounds rice stick noodles
11/2 pounds cooked shrimp
2 cups bean sprouts, rinsed
1 cup sugar snap peas, cut diagonally
2 red bell peppers cut into strips
2 shallots, diced
1/4- cup tasted sesame seeds
A hand full cilantro, chopped
DIRECTIONS:
1. Bring a pot of water to boil. Take off stove and throw in the rice sticks, and let soak for 30 minutes, drain and set aside.
2. Whisk together all of the dressing ingredients in a bowl.
3. Place the noodles, shrimp, bean sprouts, peas, bell peppers, and shallots.
4. Pour the dressing over the noodle mixture and mix thoroughly to coat.
5. Sprinkle with toasted sesame seeds and cilantro. ENJOY DAN:
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