Wow, we love the “heat” in this slightly sweet and spicy veggie toss. A fun Asian inspired dish using pad thai noodles and oodles of veggies. A great complement to fish or chicken or as a vegetarian dish!
- 1/2 lb dried rice pad thai noodles
- 1 tsp sesame oil
- 1/2 c Betsy’s Best Gourmet Peanut Butter
- 1/4 c rice vinegar
- 1 1/2 T fish sauce
- 1 jalapeno, stemmed and finely chopped, seeded
- 2 med carrots shredded
- 2 large yellow squash, grated2/3 c fresh mint
Bring a large pot of salted water to a boil. Add the noodles and cook, stirring often until just tender, about 5 min. Drain and rinse under cold running water and leave in colander to drain. In a large bowl, whisk the Betsy’s Best, vinegar, fish sauce, and 1 tsp sesame oil and 3 T warm water until smooth. Add the rest of the ingredients together but leave some of the mint leaves for garnish, and toss. Garnish with mint. Serves 4.
If you are not crazy about the “sizzle” in this spicy noodle recipe, then just remove the jalapeño and savor the flavor of the delicious Betsy’s Best Gourmet Peanut Butter