Thai Noodle Salad I

Cook the udon noodles in a large pot of boiling salted water according to package directions, then drain and rinse under cold water until completely cooled.

Combine the unsalted crunchy peanut butter, milk, grated fresh ginger, minced garlic, rice wine vinegar, soy sauce, and dark sesame oil in a bowl, whisking until smooth and well combined.

Stir the crushed red pepper flakes into the peanut sauce until evenly distributed.

Arrange the romaine lettuce as a base on a large serving platter or individual bowls.

Toss the cooled udon noodles with approximately three-quarters of the peanut sauce in a bowl until well coated.

Arrange the sauced noodles over the romaine lettuce base.

Distribute the fresh bean sprouts, julienned cucumber, grated carrots, thinly sliced green onions, and chopped fresh mint evenly over and around the noodles.

Drizzle the remaining peanut sauce over the assembled salad.

Top with the chopped peanuts immediately before serving.