Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetarian - Thai Style Pasta Salad
Famous Authors (View All Authors)
Vegetarian - Thai Style Pasta Salad Post by :michaelms Category :Learning Kitchen Author :Unknown Date :March 2012 Read :740

Click below to download : Vegetarian - Thai Style Pasta Salad (Format : PDF)

Vegetarian - Thai Style Pasta Salad

Dressing:
1/3 cup natural peanut butter -- or soy butter
3 tbsp. water
2 tbsp. vegetable oil
1 tbsp. fresh lime juice
1 tbsp. distilled white vinegar
1 tbsp. roasted sesame oil
1 tbsp. low-sodium soy sauce
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes

Salad:
4 oz. snow peas -- strings removed
1/2 lb. chinese rice noodles
1 (8 oz.) pkg. radishes -- trimmed and thinly sliced
2 tomatoes -- cut in wedges
1 small cucumber -- peeled, thin strips
1 cup mung bean sprouts
1/3 cup red onion -- thinly sliced


For dressing,in medium bowl, whisk together all ingredientsand set aside.

Bring large saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Using slotted spoon, remove to colander. Rinse under cold water and drain.

Add noodles to boiling water and cook according to package directions. Drain, reserving 1/2 cup of cooking water.

Pat snow peas dry with paper towels. Cut into thirds on diagonal.

In large serving bowl, combine noodles and enough reserved cooking liquid to moisten. Add snow peas, 1/2 cup of dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and red onion.

Serve remaining dressing on the side.
If you like this book please share to your friends :
NEXT BOOKS

Vegetarian - Toasted Pita Bread With Vegetables And Herbs ( Fattoush ) Vegetarian - Toasted Pita Bread With Vegetables And Herbs ( Fattoush )

Vegetarian - Toasted Pita Bread With Vegetables And Herbs ( Fattoush )
1 small cucumber peeled/seeded/diced Salt 2 (7 inch) pita bread loaves 3 ripe tomatoes chopped 1 small green bell pepper diced 6 scallions (including some of green) finely chopped 1/3 cup Italian flat-leaf parsley chopped 2 tbsp. fresh cilantro chopped 1 tbsp. fresh mint chopped 1/4 cup extra-virgin olive oil Juice of 1 large lemon 1 clove garlic finely chopped 1 1/2 tsp. ground sumac if available* Put cucumber in a colander, toss with 1 tsp. salt, and set aside to drain. Preheat oven to 350°F. Split pita and bake them on a sheet pan until crisp and light brown, about
PREVIOUS BOOKS

Vegetarian - Springtime Pasta Salad Vegetarian - Springtime Pasta Salad

Vegetarian - Springtime Pasta Salad
12 oz. Spaghetti, Linguine or Thin Spaghetti, uncooked 8 oz. broccoli florets 8 oz. asparagus, cut in 1-inch pieces 4 scallions or spring onions, cut in 1-inch slices 2 cloves garlic, finely chopped 1 (10-oz.) package frozen peas, thawed and drained 1 green or red bell pepper, coarsely chopped 8 oz. mushrooms, sliced 1/4 cup minced fresh parsley Dressing: 3 tbsp. red wine vinegar 3 tbsp. fresh lemon juice 1 tbsp. Dijon mustard 1/2 tsp. basil 1/2 tsp. oregano 1/2 tsp. thyme 1/8 tsp. cayenne pepper Freshly ground black pepper to taste 2 tbsp. vegetable oil Prepare pasta according to
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT