You don’t have to be vegetarian to fall in love with this Spring-fresh Thai noodle salad!
A bit of creamy peanut sauce, made from our very own Carolyn’s Favorite, pairs up against smooth rice noodles and crispy raw Spring veggies. Cucumbers, red radishes, daikon, and herbs make for one seriously pastel plate. Don’t worry if you’ve never tried some of these vegetables; they can all be found in the carrots section of your supermarket produce aisle—just ask someone if you need help finding them! If you can’t find baked tofu at your grocery store, feel free to substitute cooked pink shrimp (we like the baby shrimp best, as they are the sweetest!).
One word for this dish: revive!
8 ounces rice noodles
½ cup thinly sliced cucumber
½ cup thinly sliced red radishes
½ cup thinly sliced daikon radish
¼ cup loosely packed chopped fresh cilantro
2 scallions, sliced
1 jalapeno pepper, seeded, diced
¼ cup Carolyn’s Favorite
¼ cup fresh lime juice
2 tablespoons peanut butter
Sea salt, to taste
8 ounces baked tofu, cubed
Makes about 4 servings.
Find this recipe at www.theolivepress.com/recipes/view/thai-spring-noodles-with-tofu-and-peanut-sauce