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Thai Noodle Salad with Peanut Sauce

Thai Noodle Salad with Peanut Sauce

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

  • 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

    1. Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
    2. Blend the Peanut Sauce: while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
    3. 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.)
    4. 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.
  • Credit:

    Sylvia Fountaine

    https://www.feastingathome.com/about/

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