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.
5thin slices ginger cut across the grain, about the size of a quarter.
2clovesgarlic
1/2cuppeanut butter (or sub almond butter)
1/2cupfresh orange juice approx. 1 large orange
1/4cupsoy sauce
1/3cuphoney, agave, or maple syrup
1/4cuptoasted sesame oil
1 - 1/2tspcayenne pepper
1tspsalt
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