Thai Noodle Salad with Peanut Sauce
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(338)
Ingredients
6 servings
- 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
- ½ bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- ¼-½ cup roasted, crushed peanuts ( optional garnish)
- 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
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Preparation
Step 1
Cook Noodles
Step 2
Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
Step 3
Blend the Peanut Sauce:
Step 4
while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
Step 5
Toss:
Step 6
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.)
Step 7
Taste
Step 8
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.
Step 9
Save recipe for the next time?
