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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.