Spicy Thai Noodles
Prep: 30 minutes Cook: 10 minutes
This is a wonderful meal for hot summer nights because it requires minimal cooking and it may be made completely ahead of time and served cold or at room temperature. It also keeps well in a cooler so it is a great picnic food
- 12-14 ounces rice noodles (broken in half)
- 1 batch Spicy Thai Dressing
- 1 1/2 cups mung bean sprouts
- 1 1/2 cups shredded carrots
- 1 cup Napa cabbage, shredded
- 7 ounces baked seasoned tofu, thinly sliced (optional)
- Spicy Thai Dressing:
- 1/2 cup lime juice
- 1 cup sweet chili sauce
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp cold water
- 1/2 bunch cilantro, chopped
- 1 tbsp garlic, minced
- 2 tbsp ginger, minced
Prepare noodles according to package directions. Drain and set aside.
Meanwhile, prepare the Spicy Thai Dressing. Combine all of the dressing ingredients in a blender or food processor and process until the ingredients are mixed well. Set aside.
Place the mung bean sprouts, carrots, cabbage and seasoned tofu, if using, in a bowl and mix together. Add the bowl of vegetables and tofu to the noodles and toss well to mix. Slowly add in the Spicy Thai Dressing to the mixture until you have the desired amount of dressing. Serve warm or at room temperature. Let each person add chopped cilantro for garnish, if desired.