Thai Bowl

I’ve been eyeing this recipe for months and finally decided to make it for dinner.  I wasn’t sure if Kevin would like it but we both loved it, I should have made a double batch.  The recipe calls for Mung Beans but the guy at Trader Joe's handed me Pea Sprouts and I didn't really look at them until I got home, I just figured ..... a sprout is a sprout.  Anyway, I would suggest making a double batch of the sauce because the rice noodles really soak it up.  This dish is good eaten hot or cold - and we tried both!

Thai Bowl  Yellow Rose Recipes CB Joanna Vaught

www.joannvaught.com

4            oz. uncooked rice noodles

2            cups mung bean sprouts

1            head broccoli

1            carrot

1            cucumber

1/2         cup cilantro, chopped (Optional)

1/2         cup peanuts, chopped

              lime wedges for garnish

Sauce:

3            tablespoons fresh lime juice

2            tablespoons peanut butter

2            tablespoons rice vinegar

2            tablespoons water

1            tablespoon soy sauce

1            tablespoon peanut oil

1            tablespoon mirin

1            tablespoon brown sugar

1            tablespoon mint leaves, diced  (optional)

1            1” square peeled piece of ginger, minced

1/8         teaspoon chili oil or hot sauce

Separate the broccoli crowns from the stems and then cut the crowns into small pieces. Lightly steam then set aside.

Peel the carrot and grate, with food processor or by hand. Peel the cucumber in stripes, then halve the cucumber. Use a spoon to de-seed the cucumber, then grate the cucumber with food processor or by hand. Put broccoli, carrots, cucumbers, bean sprouts, and cilantro in a large bowl and set aside.

Combine all ingredients for the sauce in a blender and process until smooth. Meanwhile, boil the rice noodles according to the directions got or cold.

At this point, decide if you want to serve the noodle bowl hot or cold.

If you are serving it hot, drain the noodles when they are fully cooked and transfer them back to the pot.  Pour the sauce over the noodles, bring the heat to medium-low, and stir until noodles are well coated. Remove from heat and transfer to bowl with the veggies and toss with the veggies until well mixed.  Garnish with limes and peanuts.

If serving cold, drain the noodles and rinse with cold water until the noodles are chilled. Add the noodles to the veggies and toss well.  Pour cold sauce over entire bowl and toss to coat.