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. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu for added protein!

 

Yield: 6

 

Ingredients



  • 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)

  • 4 cups mix of cabbage, carrots and radish, shredded or grated

  • 1 red bell pepper, finely sliced

  • 3 scallions, sliced

  • ½ bunch cilantro, chopped (or sub basil and mint)

  • 1 tablespoon (or less, or more) jalapeño, finely chopped

  • ¼-½ cup roasted, crushed peanuts ( garnish)


 
 

Thai Peanut Sauce ( make a double batch and save the rest for another use)



  • 3 thin slices ginger- cut across the grain, about the size of a quarter.

  • 1 fat clove garlic

  • ¼ cup peanut butter ( or sub almond butter!)

  • 1  orange ( ¼ cup orange juice)

  • 1 med-large lime (3 tablespoon lime juice)

  • 2 tablespoons soy sauce (Note: Tamari will turn this unpleasantly dark)

  • 3 tablespoons honey or agave

  • 3 tablespoons toasted sesame oil

  • ½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)

  • ½ teaspoon salt

  • Sesame Ginger Tofu ( Optional)


 

Instructions

For full instructions you can go to feastingathome.com.

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