Lotsa Pasta's Thai Rice Noodle Salad

Submitted by Ceezie

"This is a copy cat recipe from the one of a kind restaurant in Lotsa Noodles Restaurant in Oklahoma City."

 

• Ready In: 16mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 lb rice stick noodles, Asian rice noodle or 1 lb any thin Asian rice noodles
• 5 garlic cloves, minced
• 3⁄4 cup peanut butter
• 1⁄4 cup brown sugar
• 1 tablespoon chili sauce
• 1⁄4 cup pickled ginger
• 2 teaspoons rice wine vinegar
• 1⁄3 cup water
• 1⁄3 cup fish sauce
• 1⁄2 cup sesame oil
• 1 cup shredded cabbage
• 1 carrot, grated
• 7 ounces baby corn, drained
• 1 bunch green onion, chopped
• 1⁄2 cup peanuts

directions

1. Cook noodles in boiling water for about 1 minute. Pour into a colander; rinse under very cold tap water and set aside to cool slightly. (Don't let them sit too long; they will stick together.)
2. In a food processor or electric blender, pulse together garlic, peanut butter, brown sugar, chili sauce, pickled ginger and rice wine vinegar. Start processor again, and drizzle in water, fish sauce and sesame oil. (If using a blender, you may want to add liquid a little at a time, in 3 or 4 splashes, so you can keep the lid on while it's blending.)
3. When well-mixed, pour over noodles. Stir in cabbage, carrot, corn, green onions and peanuts.

Reviews

[Artandkitchen]

This was so amazing!<br/>We prepared only half of the quantity (we were 4) and everything worked perfectly.<br/>I adaped the ingredients in following way: instead of peanut butter I rosted some peanuts in the skillet and crushed in the mortar (not blended with the other ingredients). I used a whole big carrot and only one garlic clove (it was big enough for my taste). I used only 2 teaspoon sesame oil as I have roasted sesame oil at home which smells strong, I added some peanuts oil in addition. Instead of fish sauce I used light soy sauce.<br/>This was really great, more a summer recipe than a winter one. I'm sure I will prepare this in summer again and I will use this for picnics or so.<br/>Thanks a lot for posting this recipe.