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Author Notes: This was one of the more enjoyable lunches that I would make myself for school in the summers, when I would read the newspaper outside before the afternoons classes. It was filling, healthy and just as nice to eat as it was easy to make. —beantownchef
- 1 packet Sweet Potato Noodles
- 4 ounces Peanuts
- as needed Roasted Peanut Oil
- 1 teaspoon Salt
- 3-5 ounces Mae Ploy Sweet Chili Sauce
- 1-2 teaspoons Sambal
- Put Sweet Potato Noodles in a roasting pan and cover with hot tap water. Soak until tender, about 5 minutes
- Puree peanuts in a food procesor, and drizzle oil in until thick peanut butter consistency, only a few table spoons needed
- Transfer to metal bowl and fold in mae ploy and sambal taste and season as needed, pour over drained noodles and toss, reserve for service refrigerated
- This recipe was entered in the contest for Your Best Picnic Dish
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