thai noodle salad with peanut sauce , By Healthy Living and Lifestyle .
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. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu for added protein!
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings
• 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
• 4 cups mix of cabbage, carrots and radish, shredded or grated
• 1 red bell pepper, finely sliced
• 3 scallions, sliced
• � bunch cilantro, chopped (or sub basil and mint)
• 1 tablespoon (or less, or more) jalape�o, finely chopped
• ��� cup roasted, crushed peanuts ( 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 fat clove garlic
• � cup peanut butter ( or sub almond butter!)
• � cup fresh orange juice ( roughly � an orange)
• 3 tablespoon fresh lime juice ( 1 lime)
• 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
• 3 tablespoons honey or agave
• 3 tablespoons toasted sesame oil
• � �1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
• � teaspoon salt
• Cook pasta according to directions on package. ( See notes for rice noodles) 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 jalape�o 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.
• . . .
• . . .
Read More this full recipes at 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. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu for added protein!
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 6 Servings
INGREDIENTS:
• 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
• 4 cups mix of cabbage, carrots and radish, shredded or grated
• 1 red bell pepper, finely sliced
• 3 scallions, sliced
• � bunch cilantro, chopped (or sub basil and mint)
• 1 tablespoon (or less, or more) jalape�o, finely chopped
• ��� cup roasted, crushed peanuts ( 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 fat clove garlic
• � cup peanut butter ( or sub almond butter!)
• � cup fresh orange juice ( roughly � an orange)
• 3 tablespoon fresh lime juice ( 1 lime)
• 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
• 3 tablespoons honey or agave
• 3 tablespoons toasted sesame oil
• � �1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
• � teaspoon salt
INSTRUCTIONS:
• Cook pasta according to directions on package. ( See notes for rice noodles) 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 jalape�o 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.
• . . .
• . . .
Read More this full recipes at thai noodle salad with peanut sauce
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