Thai Noodle Salad with the Best Ever Peanut Sauce

feastingathome.com

Nikki Palmer

6 ounces 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 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 ( 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 to 1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)

½ teaspoon salt

Directions at feastingathome.com

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