Thai Noodle Salad With Perfect Peanut Sauce
Our Cold Thai Noodle Salad is a Tuesday Foods house favorite. This dish has hearty noodles with tons of crisp, fresh veggies tossed with our house made Perfect Peanut Sauce, and topped with crunchy peanuts and herbs.
This dish is rich in plant-based protein on it’s own, with 20g per serving. If you are looking for an added protein boost, it would pair very well with shredded organic chicken or Baked Ginger Sesame Tofu.
Thai Noodle Salad With Perfect Peanut Sauce
Ingredients
6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, or soba)
4 cups mix of red cabbage, carrots and radish, shredded or grated
1 cup frozen edamame, thawed
1 red bell pepper, finely sliced
3 scallions, sliced
1/2 bunch cilantro with stems, chopped (or sub basil and mint)
1 tablespoon jalapeño, finely chopped
1/4–1/2 cup roasted, crushed peanuts (optional garnish)
Thai Peanut Sauce (You may not need all - so save extra)
5 thin slices ginger- cut across the grain, about the size of a quarter.
2 cloves garlic
1/2 cup peanut butter
1/2 cup fresh orange juice (1 large orange)
1/3 cup fresh lime juice (2 limes)
1/4 cup soy sauce or tamari
1/3 cup honey or maple syrup
1/4 cup toasted sesame oil
1 – 1 1/2 teaspoons cayenne pepper (or a dash of sriracha sauce)
1 teaspoon salt
Note: This dish is rich in plant-based protein but can be paired with shredded organic chicken, or our Baked Sesame Ginger Tofu. Link for recipe!
Instructions:
Cook Noodles: 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.
Toss: 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)
Taste: Adjust the salt, add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.