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Thai Noodle Salad with Peanut Sauce- loaded up with healthy veggies and the BEST Thai Peanut Sauce EVER! Vegan & Gluten-Free | www.feastingathome.com |#thainoodlesalad #vegan #thainoodles #peanutsauce #peanutdressing #veganthainoodlesalad #vegansalad #mealprep #asiannoodlesalad #thairecipes #thaipeaunutsauce

Thai Noodle Salad with Peanut Sauce

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Description

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings.  Add Sesame Ginger Tofu for added protein! Watch the video. 


Ingredients

Units Scale
  • 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
  • 1/2 bunch cilantro, chopped (or sub basil and mint)
  • 1 tablespoon (or less, or more) jalapeño, finely chopped
  • 1/41/2 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
  • 1/2 cup peanut butter ( or sub almond butter!)
  • 1/2 cup fresh orange juice ( roughly 1 large orange)
  • 1/3 cup fresh lime juice ( roughly 2 limes)
  • 1/4 cup soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
  • 1/3 cup honey, agave, or maple syrup
  • 1/4 cup toasted sesame oil
  • 11 1/2 teaspoons cayenne pepper ( or a squirt of sriracha sauce)
  • 1 teaspoon salt

Add this Baked Sesame Ginger Tofu (Optional)


Instructions

  1. Cook Noodles: Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  2. Blend the Peanut Sauce: while noodles are cookig, blend the peanut sauce ingredients together using  a blender until smooth.
  3. 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 for any leftover salad-as it can soak up the sauce overnight.)
  4. Taste: Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes

Noodles:  If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water. Alternatively, pour boiling water over the noodles in a baking dish, let soak until softened, drain.

Salad will keep 4 days in the fridge.

Nutrition

  • Serving Size: 1 1/8 cups
  • Calories: 286
  • Sugar: 13.3 g
  • Sodium: 374 mg
  • Fat: 13 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 39.9 g
  • Fiber: 2.6 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg