Ingredients for peanut sauce:

• 1 can coconut milk
• 1/4 can Thai red curry paste
• 1 tablespoon of  fresh lemon juice (more to taste)
• 2 teaspoons sugar or palm sugar
• 1/2 cup hot water
• 1/2 cup chunky peanut butter
• 1 teaspoon of peanut oil
• 1 teaspoon salt

Ingredients for noodle salad:

• 1 package of rice vermicelli noodles – see picture below for type (cooked and washed in cold water to cool). You can also use thick spaghetti if you are in a pinch or experiment with other noodles. You need a thicker noodle to hold up the peanut sauce so it doesn’t get too mushy.
• 2 seedless cucumbers sliced into chunks (I like Persian)
• 3 carrots julienned
• 1/2 cup green onions (chopped)

Directions:

• In a medium sauce pan, mix the curry paste with a teaspoon of peanut oil and stir until hot, add coconut milk and bring to a boil.
• Add peanut butter, sugar, salt and lemon. Bring to a boil for 5 minute stirring the entire time so it doesn’t burn.
• Add hot water to make the consistency looser and not to thick
• Taste and make sure there is enough salt and sour taste.
• Add more sugar if its too spicy.
• Toss the peanut sauce 1/2 cup at a time to make sure you don’t over dress the noodles
• Add cucumber, carrots and onions
• Chill and serve cold or room tempurature