Le Crepes at the Clarks

From previous dinner at the Clarks way back in April.

Thai Noodle Salad with Vegetables and Spicy Peanut Sauce

Thai Noodle Salad with Vegetables and Spicy Peanut Sauce


1/2 pound udon noodles (thick, round fresh Japanese wheat noodles) or spaghetti
6 cups thinly sliced romaine lettuce
4 cups thinly sliced green cabbage
2 cups coarsely shredded peeled uncooked sweet potato
12 thinly sliced red bell pepper rings
12 thinly sliced green bell pepper rings
1 cup coarsely shredded peeled daikon or carrot
1 cup bean sprouts
Spicy Peanut Sauce (see below)
Fresh basil leaves, cilantro sprigs, and mint sprigs (optional)

Cook noodles in boiling water for 3 minutes (omit seasoning packet, if
included). Drain; rinse under cold water, and set aside.

Combine lettuce and cabbage in a large bowl; toss well. Spread lettuce
mixture over a large platter. Place noodles in center of platter on
top of lettuce mixture. Arrange sweet potato, red bell pepper, green
bell pepper, daikon, and bean sprouts around noodles in individual
mounds over lettuce mixture.

Drizzle Spicy Peanut Sauce over salad. Garnish with basil, cilantro,
and mint, if desired.

Spicy Peanut Sauce


1/3 cup fresh lime juice
1 1/2 tablespoons minced peeled gingerroot
3 tablespoons water
3 tablespoons low-sodium soy sauce
3 tablespoons creamy peanut butter
1 1/2 tablespoons honey
2 teaspoons chile paste
3 garlic cloves, minced

Combine all ingredients in a small bowl; stir well with a wire whisk.

Thai night on Oct 12

Sunday night was Thai night.
This was also signifying the 3rd round of house rotations since the inception of Foodie Group of Bend.

Melanie started the night off with appetizers of Port Dumplings... steamed so nice.

For dinner Melanie made a curried Chicken and potato served with rice.

Cate and Josh made a cabbage salad, lime juice, tangerines.. topped with sliced beef.
Heather and Scott whipped up a tasty noodle dish of Veggies and Peanut sauce.

Jen and Brent brought the 3 layered Black Pearl cake, featuring wasabi, ginger, vanilla beans, and black sesame seeds..

For drinks we stuck with simple reds and zin.  While we also stepped into the unknown of white wines that were suprisingly refreshing with the spicey Curry.

All good stuff.

Pictures and Recipes coming soon.