Thai Noodle Salad With Peanut Sauce

Thai Noodle Salad With Peanut Sauce

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Add Sesame Ginger Tofu for added protein!

ingredients

1. 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
2. 4 cups mix of cabbage, carrots and radish, shredded or grated
3. 1 red bell pepper, finely sliced
4. 3 scallions, sliced
5. ½ bunch cilantro, chopped (or sub basil and mint)
6. 1 tablespoon (or less, or more) jalapeño, finely chopped
7. ¼–½ cup roasted, crushed peanuts ( garnish)
8. Thai Peanut Sauce ( make a double batch and save the rest for another use)
9. 3 thin slices ginger- cut across the grain, about the size of a quarter.
10. 1 fat clove garlic
11. ¼ cup peanut butter ( or sub almond butter!)
12. ¼ cup fresh orange juice ( roughly ½ an orange)
13. 3 tablespoon fresh lime juice ( 1 lime)
14. 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
15. 3 tablespoons honey or agave
16. 3 tablespoons toasted sesame oil
17. ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
18. ½ teaspoon salt

instructions

1. Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
2. In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
3. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
4. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

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