Thai Noodle Salad With Peanut Sauce

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • For salad
  • 6
    ounces noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
  • 4
    cups mix cabbage, carrots and radish, grated
  • 1
    red bell pepper, finely sliced
  • 3
    scallions, sliced
  • 12
    bunch cilantro, chopped (or substitute basil and mint)
  • 1
    jalapeno, finely chopped (about 1 tablespoon)
  • 12
    cup peanuts, roasted, crushed (for 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
  • 14
    cup peanut butter (or substitute almond butter)
  • 14
    cup fresh orange juice (roughly half an orange)
  • 3
    tablespoons fresh lime juice (1 lime)
  • 2
    tablespoons soy sauce
  • 3
    tablespoons honey or 3 tablespoons Agave
  • 3
    tablespoons toasted sesame oil
  • 12 - 1
    teaspoon cayenne pepper (or sriracha sauce)
  • 12
    teaspoon salt
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DIRECTIONS

  • Cook pasta according to directions on package. 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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