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Thai Noodle Salad With Peanut Sauce
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By @eatwithclarity .
Recipe:
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INGREDIENTS
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12 ounces dry noodles (rice, soba, etc.)
1 red bell pepper
1 yellow bell pepper
2 cups shredded purple cabbage
2 cups shredded/grated carrot
4 scallions (sliced)
1 cup edamame (defrosted)
1 batch peanut sauce
~1/2 cup chopped cilantro for garnish
Optional: 1/2 cup crushed peanuts (chopped)
US Customary – Metric
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INSTRUCTIONS:
Bring a large pot of water to a boil.
Cook pasta according to package instructions.
Wash your veggies and slice then into long, thin, strips. I like to use a mandoline for the cabbage to make it easier. For the carrot you can use a grater, but I like to chop it up and pulse a few times in a food processor to make life easier.
When the pasta is done cooking, rinse it with cold water and add it into a large serving bowl.
Add in the veggies and stir together.
Pour half the sauce over the pasta and mix together. Keep adding sauce until it reaches your desired sauciness (a real word!). I ended up using almost all of the sauce, but you may want less, depending on preference. The sauce stores well in the fridge so don’t feel like you need to use it all!
Top with fresh cilantro, scallions, peanuts, and sesame seeds.
NOTES:
You can use any kind of noodle for this dish as rice, soba, or regular spaghetti.
You can use any veggies you want in this recipe or even add some baked tofu, tempeh, chicken, or chickpeas for added protein.
Once prepared, this recipe will store in the fridge for 5 days. .
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