Curry-Peanut Noodles

Adapted from Food Network Magazine (June 2010)
Serves 3 - 4

• 12 ounces rice stick noodles
• 2/3 cup peanut butter
• 1/2 cup water
• 1 - 2 tbsp Red Curry Paste¹
• 1 tbsp lime juice
• 2 tsp rice wine vinegar
• 1/4 cup fresh cilantro
• 3 green onions, minced
• 1 cucumber, peeled, seeded and cut into thin, long strips²
• 1 large carrot, peeled and shredded
• 1 tsp salt

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.

Notes:

1. I found that my version was milder and fruitier than many commercial brands. I also tend to like a strong curry flavor.
2. A mandoline works great here.