#Best #Food #Thai #Noodle #Salad #with #Peanut #Sauce
Rabu, 29 Mei 2019
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Delicious and healthy family choice special food and drink
Thai Noodle Salad with Peanut Sauce
Thai Noodle Salad with Peanut Sauce- loaded up with healthy veggies and the BEST Thai Peanut Sauce EVER!
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!
ingredients
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
¼–½ 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!)
¼ cup fresh orange juice ( roughly ½ an orange)
3 tablespoon fresh lime juice ( 1 lime)
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 –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
½ teaspoon salt
Sesame Ginger Tofu ( Optional) Go to Link
instructions
Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
Get Full Recipes ==> @ feastingathome.com
Thai Noodle Salad with Peanut Sauce
Thai Noodle Salad with Peanut Sauce- loaded up with healthy veggies and the BEST Thai Peanut Sauce EVER!
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!
ingredients
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
¼–½ 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!)
¼ cup fresh orange juice ( roughly ½ an orange)
3 tablespoon fresh lime juice ( 1 lime)
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 –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
½ teaspoon salt
Sesame Ginger Tofu ( Optional) Go to Link
instructions
Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
Get Full Recipes ==> @ feastingathome.com
