Adapted from Food Network Magazine (June 2010)
Serves 3 - 4
In a food processor or blender, combine peanut butter, water, red curry paste, lime juice, vinegar, cilantro and salt. Pulse until smooth. Add more water if necessary to thin it to your taste. Remove to a lidded bowl and refrigerate until ready to use.
Soak the rice noodles for 20 minutes in hot water, then boil for 2 - 3 minutes or until al dente. Rinse noodles under cool water and shake off excess.
Toss noodles together with the sauce, cucumber, green onions and carrots.
A recipe from http://kitchenmouse.rozentali.com/2010/07/peanut-curry-noodles/
Posted by Cori Rozentāle on .