DESCRIPTION
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
6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix of red cabbage, carrots and radish, shredded or grated
1 red bell pepper, finely sliced
3 scallions, sliced
1/2 bunch cilantro, chopped (or sub basil and mint)
1 tablespoon (or less, or more) jalapeño, finely chopped
1/4–1/2 cup roasted, crushed peanuts ( optional garnish)
Thai Peanut Sauce ( You may not need all- so save extras for another use.)
5 thin slices ginger- cut across the grain, about the size of a quarter.
2 cloves garlic
1/2 cup peanut butter ( or sub almond butter!)
1/2 cup fresh orange juice ( roughly 1 large orange)
1/3 cup fresh lime juice ( roughly 2 limes)
1/4 cup soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
1/3 cup honey, agave, or maple syrup
1/4 cup toasted sesame oil
1 – 1 1/2 teaspoons cayenne pepper ( or a squirt of sriracha sauce)
1 teaspoon salt
INSTRUCTIONS
- Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
- Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
- Toss: 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 some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat well. ( Save the extra sauce for any leftover salad-as it can soak up the sauce overnight.)
Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
NOTES
Noodles: If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain. Salad will keep 4 days in the fridge.
NUTRITION
Serving Size: 1 1/8 cups Calories: 286 Sugar: 13.3 g Sodium: 374 mg Fat: 13 g Saturated Fat: 2.1 g Carbohydrates: 39.9 g Fiber: 2.6 g Protein: 3.8 g Cholesterol: 0 mg