Coconut Curry Thai Noodle Salad

Cook noodles according to package directions until al dente. Drain.

In a big sauce pan, place the coconut milk and curry paste and bring to a simmer. Add the sugar and fish sauce or soy sauce. Taste and adjust to your liking with more sugar, or more soy sauce. Add the hot cooked noodles and toss. You want the noodles to absorb all the coconut milk and then cool down.

In a really large bowl ( I love my IKEA honking huge silver bowl), add all the chopped up veggies and water chestnuts. Any of the veggies can be adjusted to your liking. If you don’t have something, don’t worry. Just improvise or add a little more of something else. Once the noodles are cool, toss them in the bowl with all the veggies.

Make the dressing with the olive oil, rice wine vinegar, sugar, ginger, soy sauce, and salt and pepper. Toss the salad all together and make all sorts of yummy sounds! Sprinkle a handful or two of chopped peanuts, or sugar glazed almonds. Taste it. I usually add a little more sugar, but it’s up to you. This salad is huge, so make sure you have a big group since it doesn’t keep at all.