1 or 2 small fresh chilies, minced, ot about 1 tspn hot red pepper flakes or to taste
1 clove garlic finely minced
1 tblspn packed brown sugar
about 1/4 cup freshly squeezed lime juice
2 tblspn soy sauce
8 oz rice vermicelli
1 stalk lemongrass
1 lrg grapefuit peeled, sectioned, and chopped
1 cup roasted peanuts
1 med to large ripe tomato peeled, cored, seeded, and chopped
3 scallions minced
1/3 cup fresh mint leaves
Instructions
(use a couple of oranges, tangerines, or peeled and sliced plums or peaches instead of the grapfruit.)
in small bowl combine the chilies garlic, sugar lime juice, and soy sauce. taste and adjust the seasoning. (dressing may be made a day or two in advance for better flavor)
soak the rice noodles in fairly hot water 120 degrees for about 10-20 min or until soft. meanwhile set a large pot of water to boil. trim the stalk of lemongrass and peel off layers to expose its tender core. mince enough to make 1 tblspn.
mix the grapefruit, 1/3 cup peanuts, the tomatoes, the scallions, mint and the lemongrass together in lrg bowl.
drain the noodles and plunge them into the boiling water. when the water returns to boil drain the noodles and rinse in a colander under cold running water until cooled. drain well then toss in the large bowl w/ the grapefruit mixture and the dressing.
Originally Submitted
5/7/2012
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