Kelly plus Nick drinking a coconut in my grandparents' house:
And a really pretty beach in a little cove on Paradise island:
For noodle salad
- 1 lb dried whole wheat linguine or rice noodles (pad Thai)
- 1 red onion, thinly sliced
- 4 medium beets, cut into 1/8-inch-thick strips
- 1 bunch of beet greens, cut into thin strips
- 5 carrots, cut into 1/8-inch-thick strips
To make the sauce, just put all the ingredients in the food processor for the peanut sauce part minus the water. Blend until the mixture is smooth and season with black pepper or more hot sauce to taste.
Chop the vegetables.
Saute the onions, beets, and carrots until softened. I like the vegetables to be a little crunchy and you could even eat everything raw if the beets are small.
Cook the noodles until done, about 12 minutes. I like my noodles to still be chewy, so I cook them for less time. An alternative would be to use rice noodles.
Add the peanut sauce to the vegetables along the with extra pasta water and stir to incorporate.
Then toss in the noodles right before serving. This is great hot or cold. The beets turn everything pink! I like to garnish the pasta with some fresh parsley.