Vegan Thai Noodle Salad

feastingathome.com

Katie Clark

subheading: UNITS USM 1X:

6 ounces dry noodles ( brown rice noodles, pad thai style rice noodles, soba noodles, linguini)

4 cups mix of red 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 to ½ cup roasted, crushed peanuts ( optional garnish)

Thai Peanut Sauce ( You may not need all- so save extras for another use.)

5 thin slices ginger- cut across the grain, about the size of a quarter.

2 cloves garlic

½ cup peanut butter ( or sub almond butter!)

½ cup fresh orange juice ( roughly 1 large orange)

⅓ cup fresh lime juice ( roughly 2 limes)

¼ cup soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)

⅓ cup honey, agave, or maple syrup

¼ cup toasted sesame oil

1 to 1 ½ teaspoons cayenne pepper ( or a squirt of sriracha sauce)

1 teaspoon salt

Add this Baked Sesame Ginger Tofu (Optional)

Directions at feastingathome.com

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