Thai Noodles

Church potlucks are a great place to collect recipes. For many years, I was married to a Presbyterian minister so I have attended a plethora of potlucks. I was pretty good at asking people for their recipes and have amassed a huge collection of them. The potluck is a great place to try out new things and although there are still some rather interesting Jello concoctions at the table, many new dishes are appearing.

This recipe found it's way to a potluck in Fort Pierce,Florida and I just had to get the recipe. The lady that brought it was on vacation but she took the time to write it down for me. It's perfect for summer and for me could be a main dish. Enjoy!

Thai Noodles

2 packs of rice or egg Chinese noodles from the produce section, cooked al dente and drained.
shredded carrots
snow peas
yellow and red peppers, sliced thin
red onion, long thin slices
green onion, long thin slices

You can also add chicken or shrimp and cashews or peanuts

Toss in peanut sauce and chill for at least one hour.

Peanut Sauce:
1/2 c peanut butter
fresh garlic
a tablespoon or two of brown sugar
fresh ground pepper
1/4 c soy sauce
1 C water mixed with 1 tablespoon of cornstarch

Mix all ingredients in a pan over medium high heat until thickened. Toss into noodles/veggies until all are coated.


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