Thai Noodle Salad With Peanut Sauce

A simple delicious formula for Thai Noodle dish with Peanut Sauce, loaded up with healthy veggies. Vegetarian and protein free, this make-ahead dish is ideal for midweekly lunches or massive gatherings. Add benni Ginger bean curd for further protein!

Thai Noodle Salad With Peanut Sauce

The other day I got a yen for associate previous standby we tend to accustomed wear the Mizuna menu, the eater eating house my friend Tonia and that I started along method back once. Thai Noodle dish with Peanut Sauce. Here it’s created with rice noodles and a carload of firm veggies- cabbage, carrots, bell pepper and radish, then tossed within the most saporous, balanced peanut sauce ever.

This Thai Noodle dish is nice made-ahead, and keeps well for 3-4 days within the refrigerator -perfect for midweekly meals and lunches, or potlucks and gatherings. High this with saporous benni Ginger bean curd or baked chicken for further macromolecule if you like. Therefore delicious!

Thai Noodle Salad With Peanut Sauce


  • 4 cups mix of cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
  • 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) :

  • 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)
  • 3 thin slices ginger- cut across the grain, about the size of a quarter.
  • 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


  1. Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  2. In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
  3. 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.
  4. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

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