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    Veggie Thai Noodle Salad


    Source of Recipe


    Terri B.

    List of Ingredients




    7 ounces vermicelli, broken in half
    1 medium carrot, shredded
    1 cup cucumber, quartered and sliced (used about 1/2 of an English/hothouse/seedless/burpless cucumber)
    1 cup red bell pepper, coarsely chopped
    1/3 cup green onion, sliced
    1/4 cup fresh cilantro, chopped
    1/2 cup Thai peanut stir-fry and dipping sauce (couldn't find this in a bottle so I subbed Bangcok Padang Peanut Sauce)

    Recipe



    1. Cook vermicelli as directed on package. Drain in colander or strainer; rinse with cold water until cold. Drain well.

    2. In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly.

    NOTE: Because of the substitution, this came out very spicy (as in my mouth is still on fire after three cheese cubes and half a Frosty). If and/or when I make this again, I'll have to find a recipe for a MILD peanut sauce.

 

 

 


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