A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu or chicken breast for added protein!

Serves: Serves 6
Cook Time: 15mins
Prep Time: 15 mins

Ingredients
170 grams 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 capsicum pepper, finely sliced
3 spring onions, sliced
½ bunch coriander, chopped (or you can use 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!)
1 orange ( ¼ cup orange juice)
1 med-large lime (3 tablespoon lime juice)
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

Method

-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 in a bowl. Toss. Add the cold noodles to the 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.

Recipe by: Feasting At Home