Vietnamese Rice Noodles with Veggies & Spicy Peanut Sauce
POSTED: 1:14 pm HST May 12,
2004
UPDATED: 1:35 pm HST May 12,
2004
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Sauce ingredients:
2 TBS soy sauce
2 TBS water
1 TBS rice vinegar
1 TBS sugar
1/4 cup peanut butter
1/4 cup hot water
chili paste to taste (Ruby likes 1 / 8 tsp. I honestly use about 2 TBS in mine. Be careful.) Instructions:
Combine 2 TBS soy sauce and 2 TBS water, vinegar, sugar in a mixing bowl. Mix well. Combine hot water with peanut butter and whisk well. Add to soy, vinegar, sugar mix. Add chili paste to taste. Other Ingredients:
Rice noodles (found in Oriental aisle of local supermarkets)
Julienne carrot
Julienne Japanese cucumber
Mung bean sprouts
Chopped Romaine lettuce
Julienne baked tofu
Fresh mint leaves Instructions:
Soak rice noodles in warm water for 10 minutes, then bring to a boil briefly- only a minute or two. Do not overcook or they will get mushy and fall apart. Rinse in cold water and drain. Instructions:
In a large bowl, place some Romaine lettuce leaves on the bottom. Layer the cucumber, sprouts, carrot, tofu, rice noodles, and garnish with mint. Top with peanut sauce, mix and enjoy.
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