Cold Thai Peanut Noodle Salad
1 tbsp vegetable oil
1/2 tbsp Savvy Pantry Thai seasoning mix
1 tbsp natural, unsweetened peanut butter
Juice of ½ lime
1/4 cup shelled peanuts, crushed
200 g rice noodles
Handful of snap peas
1/2 red pepper, thinly sliced
1/2 carrot, peeled and grated
1 mango, peeled and cut in cubes
Fresh, chopped coriander and scallions for garnish
Cook noodles according to directions. Drain and rinse with cold water. Set aside.
Mix together the vegetables and peanuts in a large bowl.
In a small bowl, make a thick sauce by mixing together the peanut butter, oil, spice mix and lime juice.
In a bowl, mix half the sauce into the cut vegetables.
With the other half of the sauce, add ½ tbsp water to make it more runny then mix it into the noodles.
Mix the noodles and the vegetables together.
Serve in bowls, garnished with coriander and scallions.