Thai Noodle Salad | PCC Natural Markets

Thai Noodle Salad

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free tree nut-free iconTree nut-free



Bring a pot of water to a boil. Meanwhile, in a large bowl, soak cellophane noodles in hot tap water for about 5 minutes. Drain noodles, then soak in boiling water until they are soft and clear (about 5 minutes). Drain well. Set noodles aside to cool.

In a food processor, combine peanuts, ginger, and hot pepper. Process until well mixed. In a large bowl, toss mixture with noodles and basil. Combine remaining ingredients. Stir until sugar is dissolved. Pour over salad and toss gently.

Garnish with chopped sweet red pepper and unsalted peanuts.

Recipe by Sue Aho, PCC staff member

Source: PCC Natural Markets Taste of Nations 1999 Cookbook


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