Crunchy Bean Sprout & Peanut Thai Salad
You just got back from a long day at work and have grown annoyed at how you kept saying “I’m fine, thank you,” to the people at work – even if you feel not quite fine.
There is a big space between feeling terrible and feeling completely fine and dandy. And it’s when you’re in this in between place, of feeling not quite fine yourself, that food is such a reliable friend. This is no time for complicated cooking, but for easy to make, lightly cooked food a little and often – packed with magnesium, iron, and vitamin C, garlic, and coconut milk. If you listen hard, your body will be your compass.Crunchy Bean Sprout & Peanut Thai Salad
1 tablespoon vegetable oil
1 teaspoon minced garlic (1 clove)
1 teaspoon minced ginger
1 teaspoon chili paste
1 tablespoon soy sauce
1 tablespoon maple syrup
1 teaspoon rice vinegar
1 cup peanut butter
½ cup coconut milk
3 cups (750ml) shredded carrots
3 cups (750ml) bean sprouts
2 green onions, chopped
½ cup (125ml) of coriander
½ cup (125ml) with crushed peanutsLime’s juice (half of a lime)
In a skillet, heat oil over medium-high heat. Toss in garlic and ginger. Saute for 2 minutes.
Add chili paste, soy sauce, rice vinegar, maple syrup and peanut butter. Mix well.
Stir in the coconut milk.
Remove from the heat and let it cool down.
Pour the sauce into a bowl. Add the bean sprouts, grated carrots, chopped green onions and crushed peanuts.
Mix well, serve and eat.
Stay tuned for more blogs on Thai food, nutritious recipes, and other tips in order to eat and cook better.
About The Author
