I have a love affair with Thai food. Pad Thai, Drunken Noodles, Coconut Curry Chicken over Jasmine Rice...OH MY! This Thai Salad recipe is no exception. It's light, but flavorful, and is a meal in itself...as well as the perfect accompaniment to teriyaki marinated chicken, shrimp or steak. Easily adapted to be gluten-free, it's become one my favorite go-to meals when I "need" my Thai food fix. :)
My plating/lighting skills are slowly improving. I appreciate your patience. :)
INGREDIENTS:
16 ounces semolina or whole-wheat spaghetti (GF: I used Tinkyada brown rice spaghetti noodles)
1 tablespoon crushed red pepper flakes
1/4 cup vegetable oil
1/2 cup sesame oil
6 tablespoons honey
6 tablespoons soy sauce (GF: I used San-J gluten-free tamari soy sauce)
1/2 cup green onion, chopped
2 carrots, peeled and shredded
1/2 cup fresh cilantro, chopped
1/4 cup toasted sesame seeds
DIRECTIONS:
Cook spaghetti al dente, per package directions. Rinse, drain and set aside.
Chop green onions, cilantro, and peel/shred carrots.
Heat both oils with crushed red pepper over medium heat for 2 minutes. Strain pepper flakes and reserve oil. Whisk honey and soy sauce into oil.
Pour mixture over noodles, add onions, carrots, cilantro, sesame seeds and mix well. Refrigerate until cold. Stir well before serving.
Recipe Source: An adaptation of A Small Snippet's Spicy Thai Noodles.
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