Thai Esane
Summer evenings are hot in Fort Smith, Arkansas, but seven-year-old Nina Singto doesn’t mind. Feet on the pedals, hands on the bars, butt on the seat -- she rolls her little bicycle with its big baske...
Ingredients
- 1 tablespoon Sriracha sauce
- 1 tablespoon chili bean oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- bell peppers
- carrots
- onions
- lettuce
- vermicelli noodles, cooked
- tofu or protein of choice, cooked
- cilantro, torn
- green onions, chopped
Preparation
1. Add sriracha, chili bean oil, lime juice, fish sauce, and sugar in small bowl and whisk until combined. Set aside.
2. Chop bell peppers, carrots, onions, and lettuce and add to large bowl. Mix together and add noodles and protein. Mix well. Add sauce and toss together. (Proportions can be adjusted based on taste preferences.) Garnish with cilantro and green onions. Serve cold.
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