Thai Noodle Salad with Peanut Sauce
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.
Servings: 6
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
- ½ bunch cilantro chopped (or substitute basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- ¼-½ cup roasted crushed peanuts ( optional garnish)
Thai Peanut Sauce (you may not need all – so save extras for another use)
- 5 thin sllices ginger- cut across the grain about the size of a quarter.
- 2 cloves garlic
- ½ cup peanut butter or sub almond butter!
- ½ cup fresh orange juice roughly 1 large orange
- ⅓ cup fresh lime juice roughly 2 limes
- ¼ cup soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- ⅓ cup honey, agave, or maple syrup
- ¼ cup toasted sesame oil
- 1-1½ tsp 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 cookig, 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.
