Meatless Monday 11/28/2011

Thai Noodle Salad

Servings: 4

Prep time: 0:05

Total time: 0:15

Source: Mama Pea

Sauce ingredients:

• ½ c light coconut milk

• ½ c fire-roasted tomatoes in juice

• ¼ c natural peanut butter

• 3 Tbsp soy sauce

• Juice of 1 lime

• 2 tsp minced ginger

• 1 tsp minced garlic

• 1 Tbsp agave or maple syrup

• *add ½ Tbsp crushed red pepper if you desire some heat

Noodle salad ingredients:

• 8 oz rice noodles

• Red bell pepper, chopped

• 2 c Bok Choy, chopped

• 2 c edamame, frozen or fresh *if you don't have, I substituted frozen peas*

• ¼ c fresh cilantro, chopped

• ¼ c raw peanuts, chopped

Directions:

Combine all sauce ingredients in a food processor and blend well until smooth. Set aside.

Prepare rice noodles according to package, rinse and drain.

Coat a sauté skillet with olive oil and stir-fry the bell pepper, Bok Choy and edamame until crisp tender, about 4-5 minutes.

Toss all together and serve! Delicious!!!!