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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
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We are down visiting my Dad and Jayne in Florida this week. Jayne made this for us and I fell in love with it. I plan on making it often at home! Try it.......I know you'll love it too. Ingredients:
2 (5 1/2 ounce) packages stir-fry rice noodles, thai kitchen peanut |
3/4 cup green onion, chopped |
2 (10 ounce) packages coleslaw mix |
1 cup carrot, grated |
chicken, cooked and chopped (optional) |
dry roasted peanuts, chopped (optional) |
sesame seeds, toasted (optional) |
1/4 cup dark sesame oil |
1/4 cup soy sauce |
1/4 cup seasoned rice vinegar |
1/4 cup peanut oil |
1/4 cup peanut sauce (house of tsang-bangkok padang) |
4 tablespoons splenda sugar substitute |
rice noodles, la choy |
Directions:
1. Mix dressing ingredients together and set aside.
2. Cook noodles according to directions on the package. (Do not use the.seasoning package in the box. Save it for another use.).
3. Mix all ingredients together and chill.
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