Thai Glass Noodles with Peanut Sauce
Ingredients
Sauce
- ½ C smooth peanut butter
- ¼ C water
- ½ C coconut milk
- ½ tsp Hinds Crushed Chillies
- 1 tbsp honey
- 2 tbsp soy sauce
- 3 cloves garlic, crushed
- 1 tsp fresh ginger, crushed
Instructions
- Shred the cabbage.
- Use a teaspoon to remove the seeds of the cucumber and diagonally slice cucumber into thin slices.
- Slice the red pepper.
- Grate or finely julienne carrot.
- Roughly chop the coriander and mint.
- Slice the spring onion, including the white bulb.
- Boil the noodles.
- Stir fry the vegetables in the sesame oil.
- Add the noodles to the stir fried vegetables.
- Whisk the ingredients for the sauce.
- Add salt to taste.
- Pour over the noodles and toss to evenly coat.
- Divide into bowls.
To Serve
- Garnish with peanuts, extra mint and finish with a squeeze of lime juice over the top.
Video
Notes
- Additional chopped chilli
- Lime wedges
- Peanuts
- Fresh mint and coriander leaves
Peanuts
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