thai noodle salad with peanut sauce

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. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu for added protein!

thai noodle salad with peanut sauce

ingredients
  1. 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
  2. 4 cups mix of cabbage, carrots and radish, shredded or grated
  3. 1 red bell pepper, finely sliced
  4. 3 scallions, sliced
  5. ½ bunch cilantro, chopped (or sub basil and mint)
  6. 1 tablespoon (or less, or more) jalapeƱo, finely chopped
  7. ¼-½ cup roasted, crushed peanuts ( garnish)

Thai Peanut Sauce ( make a double batch and save the rest for another use)
  1. 3 thin slices ginger- cut across the grain, about the size of a quarter.
  2. 1 fat clove garlic
  3. ¼ cup peanut butter ( or sub almond butter!)
  4. ¼ cup fresh orange juice ( roughly ½ an orange)
  5. 3 tablespoon fresh lime juice ( 1 lime)
  6. 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
  7. 3 tablespoons honey or agave
  8. 3 tablespoons toasted sesame oil
  9. ½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
  10. ½ teaspoon salt

instructions
  • Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  • In the meantime, blend the peanut sauce ingredients together in a blender until smooth.