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.