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
- ½ bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- ¼–½ 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
- ¼ cup peanut butter ( or sub almond butter!)
- ¼ cup fresh orange juice ( roughly ½ 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
- ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
- ½ teaspoon salt
- Sesame Ginger Tofu ( Optional) Go to Link
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 jalapeño 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.
- Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
This article and recipe
adapted from this site
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