One of my best friends just came back from a trip to Bangkok and Dubai. She was incredibly inspired by Thai cooking (how can you not be?) and we had dinner the other night to celebrate her return and talk about her trip. You can read more about her adventures here.
I decided to make Pad See Ew in honor of her Thai trip, but wanted a side dish as well. Thai food is known for sweet, savory and tart flavors, so a carrot slaw was a natural fit.
This assembles very quickly. You can use a box grater for the carrots, or a food processor. A rough chop of peanuts and cilantro is the only other effort needed to make a bright, healthy, Thai-inspired side.
1 pound of carrots, peeled and grated
1/4 cup rice wine vinegar
2 tablespoons rice bran oil, or vegetable oil
Pinch of salt
1 tablespoon Sriracha (more or less to taste)
1/4 cup peanuts, chopped with some reserved for serving.
2 tablespoons cilantro, chopped.
Place grated carrots, chopped peanuts and cilantro in a large, non-reactive bowl.
In a small bowl, combine rice wine vinegar, oil, sriracha and salt and whisk to combine. Pour over the carrot mixture and mix well. Cover with plastic wrap and refrigerate for 1-2 hours or overnight.
Serve topped with fresh chopped peanuts. Serves 4.