1Cmedium width egg noodlesboiled for 5 minutes and dried between paper towels
peanut oil for frying
Thai Peanut Dressing:
1/4cuporganic creamy peanut butter
2tbspsesame oil
2tbspgrapeseed oil
4tbsprice vinegar
4tbspsoy sauce
1cayenne pepperchopped fine
2garlic clovescrushed
1tbspfreshly grated ginger
2tbsplight honey
1tspsalt
2tsporganic sugar
2tbspfresh lemon juice
1vanilla beanscraped clean (save the pod and soak it in vodka for your own homemade extract)
Instructions
Slaw Mix:
Combine all the veggies and toss.
Fried Noodles:
To fry the noodles: Heat a wok or large skillet over medium with 1/2 inch peanut oil. Fry the noodles until the oil stops sizzling. Place on dry paper towels to drain.
Thai Peanut dressing:
Place all ingredients into a food processor and process until desired thickness. Adjust to taste. Serve over fresh greens and veggies.
Assemble:
Arrange veggies in a dish, drizzle with dressing and top with sliced almonds and fried noodles.