Place sauce ingredients in a food processor. Process until smooth.
Mix noodles, carrots, and napa cabbage in a large bowl. Add enough sauce to coat the noodle mixture. (May need to add water to thin the sauce.) Sprinkle with green onions, peanuts, and sesame seeds.
Serves 10-12.
Kay's tip: Use extra sauce with chicken satay, roasted pork, or pasta salad with bean sprouts, diced red pepper, sugar snap peas, grated carrot, sliced green onion, and shredded chicken.
Ingredients
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Sauce
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1 cup peanut butter
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1 cup sweet chili sauce (Mae Ploy)
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1/2 cup tahini .
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6 tablespoons tamari
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6 tablespoons sesame oil
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6 tablespoons Rice Vinegar
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2 tablespoons chopped garlic
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2 tablespoons chopped fresh ginger
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1 1/2 tablespoons Sriracha sauce, or to taste
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1 pound rice noodles (M width) - cooked until soft inch boiling water
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4 carrots, grated
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1 napa cabbage, shredded (small)
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For Garnish
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1 bunch green onions, sliced
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3/4 cup chopped peanuts
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1/4 cup black sesame seeds
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