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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