Snow Pea and Soba Noodle Salad with Thai Peanut Sauce

Snow Pea and Soba Noodle Salad with Thai Peanut Sauce (Adapted from Vegetarian Times)

For the sauce

3/4 cup light coconut milk
1/3 cup natural crunchy peanut butter
1 tablespoon plus one teaspoon light brown sugar
1 tablespoon soy sauce
1/2 teaspoon Thai red curry paste

For the salad

3.1 ounce bundle dry soba noodles
1 cup snow peas
1 tablespoon chopped cilantro
2 teaspoons minced green onion
2 cups bean sprouts
16 butter lettuce leaves

To make the sauce

In a medium bowl, whisk together coconut milk, peanut butter, brown sugar, soy sauce and curry paste. Set aside about 1/4 cup of this mixture to use at the end.

To make the salad

In a medium pot of boiling salted water, cook noodles according to package directions - add the snow peas 2 minutes before end of cooking time. Drain noodles and peas - rinse under cold water and drain well. Toss mixture with the larger amount of peanut sauce, cilantro and green onion. Gently mix in sprouts. Season to taste with salt.

To serve - evenly divide lettuce leaves among 4 plates and mound noodle mixture on top. Drizzle each plate with about 1 tablespoon of the reserved sauce.

Makes 4 servings.

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