{"id":5945,"date":"2024-08-31T18:54:01","date_gmt":"2024-08-31T18:54:01","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5945"},"modified":"2026-01-01T19:24:47","modified_gmt":"2026-01-01T19:24:47","slug":"thai-noodle-salad-with-peanut-sauce","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/thai-noodle-salad-with-peanut-sauce\/","title":{"rendered":"Thai Noodle Salad with Peanut Sauce [Video]"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Thai Noodle Salad with Peanut Sauce<\/span><\/h2>\n
<\/div>\n
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.\u00a0<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Sylvia Fountaine | Feasting at Home<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> ounces<\/span> dry noodles<\/span> (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)<\/span><\/li>
  • 4<\/span> cups<\/span> mix of red cabbage carrots and radish,<\/span> shredded or grated<\/span><\/li>
  • 1<\/span> red bell pepper<\/span> finely sliced<\/span><\/li>
  • 3<\/span> scallions<\/span> sliced<\/span><\/li>
  • \u00bd<\/span> bunch<\/span> cilantro<\/span> chopped (or substitute basil and mint)<\/span><\/li>
  • 1<\/span> tablespoon (or less, or more)<\/span> jalape\u00f1o, finely chopped<\/span><\/li>
  • \u00bc-\u00bd<\/span> cup<\/span> roasted crushed peanuts <\/span> ( optional garnish)<\/span><\/li><\/ul><\/div>

    Thai Peanut Sauce (you may not need all – so save extras for another use)<\/h4>
    • 5<\/span> thin sllices<\/span> ginger- cut across the grain<\/span> about the size of a quarter.<\/span><\/li>
    • 2<\/span> cloves<\/span> garlic<\/span><\/li>
    • \u00bd<\/span> cup<\/span> peanut butter<\/span> or sub almond butter!<\/span><\/li>
    • \u00bd<\/span> cup<\/span> fresh orange juice<\/span> roughly 1 large orange<\/span><\/li>
    • \u2153<\/span> cup<\/span> fresh lime juice<\/span> roughly 2 limes<\/span><\/li>
    • \u00bc<\/span> cup<\/span> soy sauce or GF Braggs Liquid Amino Acids<\/span> (Note: Tamari will turn this unpleasantly dark)<\/span><\/li>
    • \u2153<\/span> cup<\/span> honey, agave, or maple syrup<\/span><\/li>
    • \u00bc<\/span> cup<\/span> toasted sesame oil<\/span><\/li>
    • 1-1\u00bd<\/span> tsp<\/span> cayenne pepper<\/span> (or a squirt of sriracha sauce)<\/span><\/li>
    • 1<\/span> teaspoon<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Cook Noodles<\/strong>: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.<\/span><\/div><\/li>
      • Blend the Peanut Sauce<\/strong>: while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.<\/span><\/div><\/li>
      • Toss<\/strong>: Place shredded veggies, bell pepper, scallions, cilantro and jalape\u00f1o 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.)<\/span><\/div><\/li>
      • Taste<\/strong>: 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        Noodles:\u00a0<\/strong>\u00a0If cooking pad thai style\u00a0rice 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.<\/span>
        <\/div>\nSalad will keep 4 days in the fridge.<\/span><\/div><\/div>\n<\/div><\/div>\n\n\n
        \n