Please consult the OU's guidelines for checking fruits and vegetables.

THAI NOODLE SALAD (pareve)

| Not Listed

Ingredients

18 ounces creamy peanut butter
1 ounce tahini paste
1 to 2 teaspoons minced ginger (to taste)
1 tablespoon sugar
2 1/2 ounce rice wine vinegar or apple cider or a combination of both
2 ounces soy sauce
1/2 cup water
1/4 cup honey
1/4 cup orange juice
6 ounces coconut milk or 1/2 cup shredded coconut 2 chilies, Serrano peppers, minced, (or red pepper flakes)
2 tablespoons toasted sesame oil
4 tablespoons oil
1/2 pound fresh bean sprouts
1/3 pound, snow peas,
1/3 pound shredded carrots,
6 or 7 mushrooms, sliced
1/2 cup honey roasted peanuts
1 pound cooked linguine, spaghetti, lo mien or other thin, long
noodle, cooked and drained.
cilantro (optional)



Instructions

In a large bowl combine peanut butter with the tahini paste, ginger and sugar. Mix to combine. Add the vinegar, soy sauce, water, honey, orange juice and coconut milk or coconut. Whisk to combine. Add the peppers and sesame oil. Mix until evenly combined and smooth. Set the sauce aside. In a large saute pan heat the oil and add the snow peas, carrots, and mushrooms. Cook for 2 minutes and add the bean sprouts and peanuts. Cook for another 2 minutes until the vegetables are heated through. Transfer the vegetables to a large mixing bowl and add the precooked noodles. Pour the peanut sauce over the noodles and vegetables and toss to coat evenly. Serve individually or in a large bowl decorated with cilantro if desired.