Vegan Thai Noodle Salad with Peanut Sauce

Name: Vegan Thai Noodle Salad with Peanut Sauce
Ingredients: 6 oz dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini); 4 cup mix of red cabbage, carrots and radish, shredded or grated; 1 red bell pepper (finely sliced); 3 scallions (sliced); 1/2 bunch bunch cilantro, chopped (or sub basil and mint); 1 tbsp jalapeño (finely chopped); 1/4-1/2 cup roasted, crushed peanuts ((optional garnish)); 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 (approx. 1 large orange); 1/4 cup soy sauce; 1/3 cup honey, agave, or maple syrup; 1/4 cup toasted sesame oil; 1 - 1/2 tsp cayenne pepper; 1 tsp salt

Vegan Thai Noodle Salad with Peanut Sauce

This Thai Noodle Salad is delicious and loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or social gatherings.

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Ingredients

6 oz dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
4 cup mix of red cabbage, carrots and radish, shredded or grated
1 red bell pepper finely sliced
3 scallions sliced
1/2 bunch bunch cilantro, chopped (or sub basil and mint)
1 tbsp 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 approx. 1 large orange
1/4 cup soy sauce
1/3 cup honey, agave, or maple syrup
1/4 cup toasted sesame oil
1 - 1/2 tsp cayenne pepper
1 tsp salt

Instructions

Cook pasta according to directions on package. Drain and chill under cold running water.
Blend the Peanut Sauce while noodles are cooking. Blend the peanut sauce ingredients together using a blender until smooth.
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.)
Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted 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.

Recipe adapted from Feasting at Home

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