Thai Peanut Noodle Salad

vanillaandbean.com

Megs

subheading: For the Salad:

½ C (65g) Cashews or peanuts

1 C (140g) Edamame frozen

4 oz (110g) Rice Stick Noodles

1 to 2 tsp Sesame Oil optional, *see note

1 ½ C (155g) Red or Yellow Bell Pepper about 1 large, I like to mix red and yellow

1 C (45g) Carrots shredded

3 C (190g) Cabbage green and purple mixed, shredded

1 C (100g) Sugar Snap Peas or snow peas, sliced into bite size pieces on the bias

½ C (30g) Green Onions sliced thin on the bias

Herbs such as Thai basil, mint and cilantro use to taste - I like a combo of all three, fine chop about 4 Tbs. Use whole leaves to garnish.

subheading: For the Dressing (makes about 1 C (260g)):

1 inch (2.5cm) Nub Fresh Ginger peeled

2 Plump Cloves of Garlic

6 Tbs (100g) Peanut Butter smooth, natural

2 ½ Tbs Lime Juice from about one lime

3 ½ Tbs Tamari soy sauce may be used if desired

2 Tbs Maple Syrup or honey

2 tsp Sriracha or ¼ tsp red chili flakes

3 to 4 Tbs Hot Water to thin the dressing

Directions at vanillaandbean.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer