This Thai peanut noodle salad packed with crunchy vegetables, edamame, rice noodles and a scrumptious garlicky, gingery peanut-lime dressing. This Thai peanut noodle salad recipe will make beforehand prepared and easy to pull together! And this is vegan and gluten-free.
For the Salad
Preheat oven to 350°F and toast the cashews for 8-9 minutes, or till golden and aromatic. Put aside to cool. Rough chop. Put aside 2 tbsp for garnish
Bring a medium pot of water to a boil. After boiling add the frozen edamame. Set a timer for 5 minutes and then cook the edamame on heat.
The water must go back to a boil. Specify a strainer within a large-bowl to retain the water out of the edamame. After 5-6 minutes of cooking along with the edamame is tender, then strain the edamame reserving the water in a large-bowl. Rinse edamame under cool running water. Put the edamame aside.
Working fast, in the reserved water, then add the rice noodles. Permit the noodles to soak for 4-6 minutes from the formerly boiled edamame water. Loosen with a fork and check on them every couple of minutes.
They ought to be tender, not mushy, when prepared. Strain and rinse with cold running water, tossing, until the water runs clean. Wipe the bowl dry and add the rice noodles into the bowl. Drizzle with sesame oil if using and toss.
To the mixing bowl add the cashews, carrots, peppers, peas, cabbage, herbs and onions. Put in the fridge when making the dressing.
For the Dressing
Into the bowl of a food-processor, add the garlic, ginger, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a couple of tbsp of hot-water and process till smooth. Check consistency.
The dressing should be thick enough to stick to the veggies and noodles. If too thin, it is going to sink into the bottom of the bowl. Add up to 2 more tbsp of water if needed.
Pour the dressing on the salad, distributing about 1/4 C. Toss salad throughly so that each of the veggies and noodles are coated. Add extra dressing if needed.
Transfer to a serving bowl and sprinkle extra herbs and 2 tbsp of cashews on the top.
Serve with lime wedges and Sriracha.
|Serving Size: 1 Serving (125g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 30 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 527.6mg||18 %|
|Potassium 332.4mg||9 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 24.5g|
|Protein 5.3g||8 %|
Powered by: USDA Nutrition Database
Calories per serving: 158
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