THAI NOODLE SALAD WITH PEANUT SAUCE
A simple delicious formula for Thai Noodle dish with Peanut Sauce, loaded up with healthy veggies. Vegetarian and protein free, this make-ahead dish is ideal for midweekly lunches or massive gatherings. Add benni Ginger bean curd for further protein!
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| THAI NOODLE SALAD WITH PEANUT SAUCE |
The other day I got a yen for associate previous standby we tend to accustomed wear the Mizuna menu, the eater eating house my friend Tonia and that I started along method back once. Thai Noodle dish with Peanut Sauce. Here it’s created with rice noodles and a carload of firm veggies- cabbage, carrots, bell pepper and radish, then tossed within the most saporous, balanced peanut sauce ever.
This Thai Noodle dish is nice made-ahead, and keeps well for 3-4 days within the refrigerator -perfect for midweekly meals and lunches, or potlucks and gatherings. High this with saporous benni Ginger bean curd or baked chicken for further macromolecule if you like. Therefore delicious!
INGREDIENTS :
- 4 cups mix of cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 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) :
- 1 fat clove garlic
- ¼ cup peanut butter ( or sub almond butter!)
- ¼ cup fresh orange juice ( roughly ½ an orange)
- 3 tablespoon fresh lime juice ( 1 lime)
- 3 thin slices ginger- cut across the grain, about the size of a quarter.
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (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 :
- Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
- In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
- 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 the peanut sauce over top and toss well to combine.
- Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
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