#273 The Case of Thai Peanut Salad

Yeah, time to eat a salad with chopsticks!

1/3 cup smooth peanut butter

1 tablespoon soya sauce

1 tablespoon lime juice

1 tablespoon maple syrup

3/4 cup light coconut milk

1 clove garlic

pinch chilli pepper flakes

2 red peppers, thinly sliced

2 carrots, grated

4 green onions, julienned

4-100g-packs instant noodles, seasoning set aside for something else

1 cup lightly packed cilantro, chopped

1/2 cup peanuts

Blend together the peanut butter to chilli pepper flakes until smooth.

Drop the ramen noodles into a large pot of boiling water. Remove from heat and let sit for 3 min. Drain. Rinse with cold water then drain again.

Rinse the pot with cold water to cool. In it, toss the red peppers, carrots, green onions, noodles and cilantro with the peanut sauce.

Plate and garnish with the peanuts.

Serves 4.

♥ Becki

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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