Rice Stick and Buddha Vegetable Salad

"Southeast Asian, mostly Thai, inspired salad using local veggies. From BC Liquor Stores' Taste Magazine."
 
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Ready In:
25mins
Ingredients:
18
Yields:
1 bowl
Serves:
4
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ingredients

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directions

  • Cook rice noodles as directed on package. Rinse in collander until cool and drain.
  • Blanch carrots, snow peas and bean sprouts, rinsing well in cold water & drain well.
  • Combine noodles, veggies, tofu, and herbs in a large bowl.
  • Whisk together dressing ingredients: fish sauce, rice vinegar or lime juice, sesame oil, garlic, and chilis.
  • Drizzle over salad and gently toss to coat.
  • Sprinkle with peanuts.

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RECIPE SUBMITTED BY

<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
 
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