Thailandi Salad

By michaelmeiner

Ingredients

• 1 pound fettucine -- cooked
• 2 red peppers -- diced
• 2 carrots -- diced
• 1 red onion -- diced
• 1 pound button mushrooms -- sliced
• 1 head romaine lettuce -- shredded
• 1 yellow squash -- diced
• 1 green zucchini -- diced
• 1 clove garlic -- crushed
• 2 teaspoons extra virgin olive oil
• 1/2 cup teriyaki sauce
• 1 heaping Tablespoon peanut butter
• Salt -- (to taste)

Details

Servings 1

Preparation

Step 1

In a large frying pan, over medium-high heat, saute red onion and crushed garlic in olive oil . When onions start to become translucent, add red peppers, carrots, mushrooms, squash and zucchini.

Saute for about 4-5 minutes. Pour the teriyaki sauce into the vegetable mixture and mix well. Add the peanut butter to the teriyaki, use a fork to blend the peanut butter. Toss the mixture, evenly coating the vegetables with sauce.

Cover and let simmer for a few minutes. Uncover and add the fettucine. Blend and simmer for 3 more minutes.

If serving this hot, remove fettucine mixture immediately and plate on top of romaine lettuce. If serving it cold, remove pan from fire and let it rest until cools. Then toss in the chopped romaine and plate. Salt to taste.