From feastingathome.com
Thai Noodle Salad with Thai Peanut Sauce
Ingredients
For the salad
- 6 oz dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of red cabbage, carrots and radish, shredded or thinly sliced
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- ½ bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon jalapeño, finely chopped
- ¼-½ cup roasted, crushed peanuts (optional garnish)
For the peanut sauce
- 5 slices ginger, cut across the grain, about the size of a quarter
- 2 cloves garlic
- ½ cup peanut butter (or sub almond butter)
- ½ cup fresh orange juice (roughly 1 large orange)
- ⅓ cup fresh lime juice (roughly 2 limes)
- ¼ cup soy sauce or GF Braggs Liquid Amino Acids
- ⅓ cup honey, agave, or maple syrup
- ¼ cup toasted sesame oil
- 1-1½ teaspoons cayenne pepper (or a squirt of sriracha sauce)
- 1 teaspoon salt
Steps
- Cook pasta according to directions on the package. Drain and chill under cold running water, then drain.
15 min
- While 6 oz noodles are cooking, add 5 slices ginger, 2 cloves garlic, ½ cup peanut butter, ½ cup orange juice, ⅓ cup lime juice, ¼ cup soy sauce, ⅓ cup honey, ¼ cup sesame oil, 1-1 ½ teaspoons cayenne pepper and 1 teaspoon salt to a blender and blend until smooth. You can do this up to 3 days ahead and refrigerate.
- Slice, grate, and chop the vegetables.
- Place shredded veggies, 1 bell pepper, 3 scallions, ½ bunch cilantro and 1 tablespoon jalapeño into a serving bowl and toss. Add the cold 6 oz noodles to the serving bowl and toss again. Pour some ½ cup peanut sauce over top and toss well to combine, using enough to coat it well and generously. Save any extra sauce for any leftover salad, as it can soak up the sauce overnight.
- Adjust the 1 teaspoon salt to your liking, add chili flakes if you want, or more ⅓ cup lime, and serve, garnishing with ¼-½ cup roasted peanuts, ½ bunch cilantro and a lime wedge.
Nutrition
Per serving
- kcal
- 214
- protein
- 2.9 g
- carbs
- 29.9 g
- fat
- 9.8 g