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.

Source: https://countsofthenetherworld.com/thai-peanut-noo

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Name: Thai Peanut Noodle Salad
Prep time: 1 h
Total time: 6 h
Yield: 6
Cuisine: Thai
Ingredients: For the Salad; 4 oz rice stick noodles; 1 cup edamame; 1 1/2 cup red or yellow bell pepper; 3 cup cabbage green and purple mixed shredded; 1/2 cup cashews or peanuts; 1/2 cup green onions sliced thin on the bias; 1 cup carrots shredded; herbs such as Thai basil, mint, cilantro to taste; 1 cup sugar snap peas or snow beas sliced into bite size pieces on the bias; 1-2 teaspoon Sesame Oil optional; For the Dressing; 2 cloves garlic; 2 1/2 tablespoons lime juice; 6 tablespoons peanut butter; 3-4 tablespoons hot water; 3 1/2 tablespoons Tamari soy sauce; 1 inch fresh ginger peeled; 2 tablespoons Maple Syrup or honey; 2 teaspoons sriracha or below; 1/4 teaspoon red chili flakes or above

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INGREDIENTS

For the Salad
4 oz rice stick noodles
1 cup edamame
1 1/2 cup red or yellow bell pepper
3 cup cabbage green and purple mixed ; shredded
1/2 cup cashews or peanuts
1/2 cup green onions ; sliced thin on the bias
1 cup carrots ; shredded
herbs such as Thai basil, mint, cilantro ; to taste
1 cup sugar snap peas or snow beas ; sliced into bite size pieces on the bias
1-2 teaspoon Sesame Oil ; optional
For the Dressing
2 cloves garlic
2 1/2 tablespoons lime juice
6 tablespoons peanut butter
3-4 tablespoons hot water
3 1/2 tablespoons Tamari soy sauce
1 inch fresh ginger ; peeled
2 tablespoons Maple Syrup or honey
2 teaspoons sriracha ; or below
1/4 teaspoon red chili flakes ; or above

Servings

INSTRUCTIONS

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.

To Assemble

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.

NOTES

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Thai Peanut Noodle Salad

For the Salad 
4 oz rice stick noodles 
1 cup edamame 
1 1/2 cup red or yellow bell pepper 
3 cup cabbage green and purple mixed shredded
1/2 cup cashews or peanuts 
1/2 cup green onions sliced thin on the bias
1 cup carrots shredded
  herbs such as Thai basil, mint, cilantro to taste
1 cup sugar snap peas or snow beas sliced into bite size pieces on the bias
1-2 teaspoon Sesame Oil optional
  For the Dressing 
2 cloves garlic 
2 1/2 tablespoons lime juice 
6 tablespoons peanut butter  
3-4 tablespoons hot water 
3 1/2 tablespoons Tamari soy sauce 
1 inch fresh ginger peeled
2 tablespoons Maple Syrup or honey 
2 teaspoons sriracha or below
1/4 teaspoon red chili flakes or above

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.
To Assemble
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.

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 6 Servings

Calories: 158
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 Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 158

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