From House To Home

Thai Noodle Salad With Peanut Dressing

Yield 4 to 6 servings

Dressing

• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon vegetable oil
• 1 teaspoon red curry paste
• 1 cup coconut milk
• 1/3 cup chunky peanut butter
• 1 tablespoon sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon tomato paste

1. Heat oil in small saucepan; saute garlic and red pepper flakes for a few minutes.
2. Stir in red curry paste; cook for 1 minute. Stir in the coconut milk. Add peanut butter, sugar, hoisin sauce, and tomato paste. Heat through, stirring often. Remove from heat. Makes approximately 1 3/4 cups.

Salad

• 1 12-ounce package Asian noodles, cooked and drained (egg, rice, or lo mein noodles--whatever you like)
• 2 cups cooked and cooled sugar snap peas (freezer section if you can't find fresh)
• 3 cups shredded Napa cabbage
• 6 green onion stalks (cut in 1/2-inch pieces)
• 1 cucumber, sliced
• 1/2 cup thinly sliced red onion
• 3 medium-sized tomatoes, chopped, or 2 cups small cherry tomatoes
• 4 hard-boiled eggs, sliced (for garnish)
• 20 wonton skins (or 6 egg roll skins) cut into 1-inch strips
• 2 cups vegetable oil

1. In a deep pan, heat 2 cups of vegetable oil over medium heat to 350-375 degrees.
2. Add the wonton strips into the oil and deep fry until they turn light brown.
3. Place them on a paper towel to absorb the excess oil.
4. Mix together the cooled noodles, sugar snap peas, Napa cabbage, green onion, sliced cucumber, sliced red onion, and tomatoes in a large bowl. Drizzle with peanut dressing to taste. Plate the noodle salad and garnish with fried wonton skins and egg slices.