I enjoy almost anything with peanut sauce. Baby leaf spinach with rice noodles may be my favorite.
- 1 package of baby spinach, washed and ready to use
- 8 ounces brown rice noodles
- ½ cup peanut butter (or the equivalent of peanut powder mixed with cup water)
- 1½ cups coconut milk
- ¼ tsp green curry powder or red pepper flakes
- 1 clove garlic mashed
In a large kettle or pot bring 8 cups of water to a boil. Add rice noodles and cook until soft.
While noodles are boiling, combine ingredients for sauce in a non-stick pan. Cook and stir over medium heat until almost to a boil. Turn heat down to simmer, stirring periodically.
Place baby spinach leaves in a colander and immerse in boiling water for 2 minutes.
Drain and arrange spinach on a large platter or even in a 9-inch square baking dish.
Drain rice noodles and arrange over baby spinach.
Pour peanut sauce over noodles and baby spinach leaves.
Let stand for a couple of minutes.
Using a very sharp knife, cut through into eight sections.
Slide a turner under the spinach and lift a section onto a dinner plate.