Thai Cuisine Recipes

Thai noodle salad with peanut sauce

Difficulty: 2/5

Time: 40 minutes

Servings: 4

Ingredients:

FOR THE SAUCE

• Sliced ginger (about 1 cm²)
• 2 cloves crushed garlic
• 1/4 cup peanut butter
• 1/2 peeled orange
• 2 tbsp miso paste OR soy sauce
• 2 tbsp date sugar
• 3 tbsp sesame seeds
• 1 tsp cayenne (optional)

FOR THE SALAD

• 180g (6oz) brown rice noodles (or soba or whole-wheat linguine)
• 2 cups shredded red cabbage
• 2 cups julienne carrots
• 1/2 cup finely sliced red bell pepper
• 1/2 cup finely sliced yellow bell pepper
• 3 sliced green onions
• 1 handful roughly chopped mint (or basil)
• 1 handful roughly chopped cilantro
• 1 finely chopped jalapeño (optional)
• 1/2 cup crushed peanuts (optional)

Instructions:

• Cook your chosen noodles according to the directions on the package. Drain and chill under cold running water to prevent it from continuing to cook. Set aside.
• In a blender, put all of the ingredients for the peanut sauce and blend until smooth. If the sauce is too thick, add a little bit of warm water until you achieve a vinaigrette-like consistency.
• In a large bowl, place all of your vegetables and toss them together until evenly distributed. Add the cold noodles to the vegetables and toss again using your hands. Pour the peanut sauce in your salad and toss using your hands until every vegetable and noodle is coated with the sauce.

Serving:

Place the salad in a bowl. Garnish the plate with crushed peanuts. For added spiciness, sprinkle some chili flakes, or top with more chopped hot pepper of your choice. For added acidity, squeeze a slice of lime.