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Crispy Sotanghon Napa salad with peanut sauce

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INGREDIENTS:

1/2 pc 
Bokchoy or napa sliced into strips

1 cup cooked chicken chunks

1/4  cup ground peanuts

50 g Good Life Premium Vermicelli, stretched and deep fried and drained

3-4 tbsp peanut sauce (more if desired)
 

1.   Arrange fried puffed vermicelli on a platter.

2.   Spread napa strips on top then chicken chunks. 

3.   Drizzle peanut sauce and top with ground peanuts.

 

PEANUT SAUCE:

1 can coconut milk

2 oz Thai red curry paste

3/4 cup peanut butter

1 tsp salt

3/4 cup  sugar

2 tbsp apple cider

1/2 cup water

PROCEDURE:

1. Put everything into a small saucepan and simmer for 3 minutes. Stirring or whisking weel so that the mixture don't get stuck to the bottom of the pan. Remove the heat. Let is cool to room temperature.

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