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Thai Noodle Salad
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
+ Add
Remove selected
8 Ounces of Vermicelli
0.33 Cups of chopped cilantro
2 of cloves minced garlic
100 of chopped and seeded jalapeno pepper
0.25 Cups of fresh lime juice
1 Tablespoons of fish sauce
1 Tablespoons of honey
1.5 Teaspoons of Sesame oil
0.25 Teaspoons of salt
2 of grated carrots
1 of cucumber peeled seeded and sliced
1 Cups of finely shredded cabbage
0.25 Cups of chopped mint
0.25 Cups of dry roasted peanuts chopped
Instructions
cook pasta according to package directions. Drain, rinse, and place in a large bowl. Process cilantro, garlic, jalapeno and next 5 ingredients in a food processor until smooth, stopping to scrap down the sides. Toss together pasta, cilantro mixture, carrots, cucumbers, cabbage, and mint. Sprinkle with peanuts. * soy sauce can be used in place of fish sauce.
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