Thai Peanut Noodle Salad (Print Version)

# Ingredients:

→ Salad Base

01 - 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
02 - 4 cups mix of red cabbage, carrots and radish, shredded or grated
03 - 1 red bell pepper, finely sliced
04 - 3 scallions, sliced
05 - 1/2 bunch cilantro, chopped (or substitute basil and mint)
06 - 1 tablespoon jalapeño, finely chopped (adjust to taste)
07 - 1/4–1/2 cup roasted, crushed peanuts (optional garnish)

→ Thai Peanut Sauce

08 - 5 thin slices ginger, cut across the grain (about the size of a quarter)
09 - 2 cloves garlic
10 - 1/2 cup peanut butter (or substitute almond butter)
11 - 1/2 cup fresh orange juice (roughly 1 large orange)
12 - 1/3 cup fresh lime juice (roughly 2 limes)
13 - 1/4 cup soy sauce or GF Braggs Liquid Amino Acids
14 - 1/3 cup honey, agave, or maple syrup
15 - 1/4 cup toasted sesame oil
16 - 1 – 1 1/2 teaspoons cayenne pepper (or a squirt of sriracha sauce)
17 - 1 teaspoon salt

→ Optional Protein

18 - Baked Sesame Ginger Tofu (see original recipe link for details)

# Instructions:

01 - Cook the noodles according to package directions. For pad thai style rice noodles, add them to a pot of boiling water, turn off the heat, stir and let steep for 2-3 minutes until tender. Alternatively, pour boiling water over the noodles in a baking dish and let soak until softened. Once cooked, drain and rinse under cold running water to chill and stop the cooking process.
02 - While the noodles are cooking, place all the peanut sauce ingredients in a blender: ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, sweetener of choice, sesame oil, cayenne pepper, and salt. Blend until completely smooth and well combined. The sauce should be pourable but thick enough to coat the noodles. Set aside.
03 - In a large serving bowl, combine the shredded cabbage, carrots, radish, sliced red bell pepper, scallions, chopped cilantro, and jalapeño. Toss to mix the vegetables evenly. Add the chilled noodles to the bowl with the vegetables and toss again to distribute everything throughout the salad.
04 - Pour some of the peanut sauce over the salad, starting with about half the sauce and adding more as needed. You might not need all the sauce, so save extras for another use or for leftovers. Toss everything well to ensure the noodles and vegetables are evenly coated with the sauce.
05 - Taste the salad and adjust seasoning as needed. You may want to add more salt, chili flakes for extra heat, or a squeeze of fresh lime juice to brighten the flavors. Serve the salad garnished with roasted crushed peanuts, additional cilantro, and lime wedges on the side.

# Notes:

01 - This versatile Thai noodle salad can be made ahead and will keep for up to 4 days in the refrigerator, making it perfect for meal prep.
02 - The peanut sauce may thicken when refrigerated, so you might want to reserve some to refresh leftovers as the noodles can absorb the sauce overnight.
03 - For a protein boost, add the optional baked sesame ginger tofu, or substitute with grilled chicken, shrimp, or other protein of choice.
04 - For gluten-free preparation, use certified gluten-free noodles and Braggs Liquid Aminos instead of soy sauce (note that tamari is not recommended as it will darken the sauce).

Back