1/4 cup toasted chopped peanuts
1 1/2 tab sugar
1 1/2 tab hot water
1 tab fresh lime juice
1 tab fish sauce
1 1/2 tsp sesame oil
1/2 tsp minced Thai chiles
1 tsp peanut oil
3 cup fresh broccoli, in florets
1/2 cup red bell peppers, julienned
1/2 cup white onion, thinly sliced
1/2 cup fresh water chestnuts 1/4" dice *
4 cloves garlic, minced
chile infused sesame oil
fresh cilantro leaves for garnish


Instructions


Blend peanuts, Splenda, water, lime juice, fish sauce, sesame oil, and chiles. Pulse. Stir fry vegetables until ala dente. Place in a large bowl, and pour dressing over it. Drizzle hot sesame oil. Toss veggies with the dressing. This can be served either hot or cold.

Garnish with cilantro leaves and additional chopped roasted peanuts if desired.

*optional water chestnuts-Place whole fresh chestnuts in pan, cover with water, boil 20 minutes, peel, and dice. Fresh water chestnuts have a wonderful sweet flavour.


Notes

Great summer lunch or salad or side for a full Thai meal. To make this an entre salad grill shrimp on skewers and place across the salad.

Garnish with Chile Flowers: slit whole chiles into quarters, but leave on stem. Place in ice water for 20 minutes.