Peanut Rice Noodle Salad

By Hester

Ingredients

• 1/2 9oz pkg,small rice stick noodles
• 1 english cucumbe with peel, thinly sliced
• 1 medium red pepper, julienned
• 2 medium carrots, julienned
• 1 1/2 cups snow peas, trimmed and julienned
• 1 cup fresh bean sprouts
• 1 cup thinly sliced red onion
• 6 hard cooked eggs, quartered lengthwise
• PEANUT DRESSING
• 1/2 cup smooth peanut butter
• 1/2 peanut (or cooking oil)
• 1/4 cup warm water
• 3 Tbsp. lime juice
• 2 Tbsp. sweet chili sauce
• 2 tsp. brown sugar, packed
• 1 tsp. fish sauce
• 1/2 tsp. finely grated gingerroot
• 1 clove garlic, minced
• 2/3 cup salted peantus.
• 1 Tbsp. sesame seeds, toasted

Preparation

Step 1

Place noodles in large heatproof bowl. Cover with boiling water. Add salt. Stir until salt is dissolved. Let stand for about 20 minutes until softened. Drain well. Transfer to extra large bowl.

Add next 6 ingredient. Toss. Remove to large serving platter.

Arange egg on top of noodle mixture.

PEANUT DRESSING

Beat first 9 ingredients with whisk in medium bowl until smooth. Makes about 1 1/3 cups.