- 6 tablespoons hot water
- 2 tablespoons maple syrup or honey
- 1 garlic clove, minced
- 1 teaspoon serrano chile pepper, finely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon shoyu or soy sauce
- A few handfuls of spring vegetables: asparagus, snap peas, green beans
- 12 ounces dried rice noodles
- 1 head napa cabbage (or other lettuces), thinly sliced
- ½ cup toasted peanuts, chopped
- 1 cup unsweetened full-fat coconut milk
- ½ cup peanut butter
- ½ teaspoon cayenne pepper
- 2 medium shallots, peeled
- 3 tablespoons brown sugar, maple syrup or honey
- 1+ tablespoon shoyu or soy sauce
- 2 tablespoons fresh lime juice
Lime Dipping Sauce Dressing:
To serve (any of the following): limes, sliced avocado, extra peanuts, sliced radishes
Peanut Sauce Dressing:
Bring a large pot of water to a boil. While the water is heating, make both your sauces. To make the peanut sauce, place all the ingredients in a food processor or blender, and blend until smooth. Taste, and adjust with more soy sauce or lime, if needed. Add little splashes of hot water to thin the consistency, if you like. Set aside.
To make the lime dressing, place the hot water in a small bowl and sprinkle in the sugar. Stir in the garlic, chile pepper, lime juice and soy sauce. The sauces will keep for a week refrigerated. Bring to room temperature, or gently heat, before using.
Once the water is boiling, salt well and add your vegetables to the pot. Blanch for just under a minute, remove with a slotted spoon or strainer and run under cold water to stop the cooking. Set aside.
Bring the water back to a boil, and cook the noodles per package instructions. Drain, and rinse under cold water until completely cold.
Place the noodles in a large bowl, or on a large platter, and toss with the cabbage, peanuts and a generous amount of the peanut sauce. Top with the blanched vegetables, and give another light toss. Just before serving, drizzle generously with the lime dressing. Serve both dressings at the table, so people can add more to their liking.