Thai Noodle Salad with peanut sauce
Vegetarian, tasty, simple, filling salad. Had it first at Max and Keelin's but it has been tweaked since!
Credit : Sylvia Fountaine
Max made a great version of this when we visited their place in Vancouver in November. Alma found this version online and has used that as the basis for ongoing salads. Free advice: make a double batch of the sauce and keep it in the fridge for a stir fry or another salad.
Ingredients
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- Bag of brocolli slaw
- 1/2 bag of carrot sticks
- 1 to 2 cups of snap peas
- 1 red bell pepper, finely sliced
- 3 scallions or green onions, 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)
Peanut sauce
- 3 thin slices ginger - cut across the grain, about the size of a quarter. Chop finely
- 1 fat clove garlic also finely chopped
- 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. Can sub with gluten free if necessary
- 3 tablespoons honey or agave
- 3 tablespoons toasted sesame oil
- ½ – 1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
Instructions
- 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 ingredients together. Shake in a jar or use a blender.
- Place brocolli slaw, carrots, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss.
- Add the noodles to the serving bowl and toss again.
- Pour the peanut sauce over top and toss well to combine.
- Taste: Adjust the salt (to your liking), add chili flakes if you want and serve, garnishing with roasted peanuts and cilantro and a lime wedge.