1/4 cup each: ketchup, honey, rice vinegar, vegetable oil
1 tablespoon soy sauce
1/2 tablespoon minced ginger
Salad ingredients:
1/2 - 16 oz bag (8 oz) Rice Noodles
2 teaspoons oil
2 bell peppers (1 red, 1 yellow), sliced thinly
2 carrots, grated or chopped roughly
2 cups bean sprouts
1 bunch scallions, chopped
2 tablespoons fresh chopped cilantro
1/2 cup chopped peanuts
Optional: lime wedges
*Note: This recipe makes an intriguing vegetarian salad with its contrast of flavors, as well as a spicy side dish with meat or seafood.
Spice up your picnic with this cold salad and A Taste of Thai Pad Thai Sauce.
Time
20 minutes
Yield
10 cups
Directions
In a bowl or food processor combine: Pad Thai Sauce, ketchup, honey, vinegar, oil, soy sauce and ginger until well mixed. Set aside.
Boil Rice Noodles in salted water according to directions, stirring occasionally. Test for texture: noodles are done when they are firm but tender (al dente). Rinse noodles in cold water until cool and drain well. Pour into a large bowl and toss with oil until all noodles are lightly coated.
Add peppers, carrots, sprouts, scallions, cilantro and peanuts.
Add dressing to taste and toss well. Serve with lime wedges.
