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Vegan Thai Noodle Salad with the BEST EVER Peanut Sauce
Category: Salad - (542)
Origin: Thailand
Source: Sylvia Fountaine
Thai Noodle Salad with the BEST EVER Peanut Sauce, loaded up with healthy veggies! This vegan salad is great for potlucks and Sunday meal prep and lasts up to 5 days in the fridge. Servings: 6
Ingredients:
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of red cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- 1/2 bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapenio, finely chopped
- 1/4-1/2 cup roasted, crushed peanuts ( optional garnish)
Thai Peanut Sauce ( You may not need all- so save extras for another use.):
- 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 ( roughly 1 large orange)
- 1/3 cup fresh lime juice ( roughly 2 limes)
- 1/4 cup soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- 1/3 cup honey, agave, or maple syrup
- 1/4 cup toasted sesame oil
- 1 -1 1/2 teaspoons cayenne pepper ( or a squirt of sriracha sauce)
1 teaspoon salt
- 4 cups mix of red cabbage, carrots and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- 1/2 bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapenio, finely chopped
- 1/4-1/2 cup roasted, crushed peanuts ( optional garnish)
Thai Peanut Sauce ( You may not need all- so save extras for another use.):
- 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 ( roughly 1 large orange)
- 1/3 cup fresh lime juice ( roughly 2 limes)
- 1/4 cup soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- 1/3 cup honey, agave, or maple syrup
- 1/4 cup toasted sesame oil
- 1 -1 1/2 teaspoons cayenne pepper ( or a squirt of sriracha sauce)
1 teaspoon salt
Preparation:
- Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
- Blend the Peanut Sauce: while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
- Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapenio 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.)
- Taste: 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.
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.
- Salad will keep 4 days in the fridge.
- Blend the Peanut Sauce: while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
- Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapenio 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.)
- Taste: 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.
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.
- Salad will keep 4 days in the fridge.
Nutrition Values:
Serving Size: 1 1/8 cups
Calories: 286
Sugar: 13.3 g
Sodium: 374 mg
Fat: 13 g
Saturated Fat: 2.1 g
Carbohydrates: 39.9 g
Fiber: 2.6 g
Protein: 3.8 g
Cholesterol: 0 mg
Calories: 286
Sugar: 13.3 g
Sodium: 374 mg
Fat: 13 g
Saturated Fat: 2.1 g
Carbohydrates: 39.9 g
Fiber: 2.6 g
Protein: 3.8 g
Cholesterol: 0 mg
