The Dairy Gourmet Cookbook

caligirl

Sun, May 16 2010, 9:13 pm

[b]Thailandi Salad[/b]
1 lb. fettuccini pasta, cooked
2 red peppers, diced
2 carrots, diced
1 red onion diced
1 lb. button mushrooms, sliced
1 head romaine lettuce, shredded
1 yellow zucchini, diced
1 green zucchini,deiced
1 clove garlic, crushed
2 tblsp. extra virgin olive oil
1/2 cup teriyaki sauce
1 heaping tblsp. creamy peanut butter
salt to taste

In a large frying pan, over a medium-high heat, saute the red onions in the olive oil and crushed garlic. When the onions start to become translucent, add the red peppers, carrots, mushrooms, yellow and green zucchini.
Saute while stirring mixture with wooden spoon for about 4-5 minutes. Pour the teriyaki sauce into the vegetable mixture and mix well. Add the peanut butter to the teriyake, use a fork to blend the peanut butter into the teriyaki mixture. Toss the mixture, evenly coating all the vegetables with the sauce.
Cover and let simmer for a few minutes. U ncover and add the prepared fettuccini to the the vegetable mixture. using a pair of tongs, blend the fettuccini into the vegi mixture. Let simmer for 3 more minutes.
If you are serving this dish hot, remove the fettucine mixture immediatly and plate on top of romaine lettuce. If you are serving it cold, remove the pan from the fire and let it rest until the fettuccini cools down. Then toss in the chopped romaine and plate. Salt to taste.