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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.
