Thai Noodle Salad with Peanut Sauce

Thai Noodle Salad with Peanut Sauce

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Thai Noodle Salad with Peanut Sauce

Ingredients for the dressing

• 1/4 cup crunchy peanut butter
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 1/2 cup sunflower oil
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp agave syrup
• juice of 1 lemon

Ingredients for the salad

• 50 g rice noodles
• 3 medium carrots, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 cup cucumber pickle or fresh cucumber, cut in rings
• 1 red chili, cut in rings
• 1 cup packed fresh cilantro, chopped
• 1/4 cup green onions, green parts only, chopped
• 1/3 cup cashews
• black sesame seeds

Directions

1. Start soaking the rice noodles in a bowl of hot water.
2. To make the best thai peanut salad dressing: In a small bowl, add all dressing ingredients and combine well. Taste and adjust. Set aside.
3. Prepare bell peppers, carrots and cucumber and toss together in a bowl. Add peanut butter dressing on the veggies and combine well.
4. Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer in bowls.
5. Divide veggie mixture in 4 portions and serve on rice noodles. Top with chili, cashew nuts, cilantro, black sesame and green onions. Toss before eating.

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Print Recipe

Thai Noodle Salad with Peanut Sauce

Ingredients:

Ingredients for the dressing

• 1/4 cup crunchy peanut butter
• 1/4 cup rice vinegar
• 1/3 cup soy sauce
• 1/2 cup sunflower oil
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp agave syrup
• juice of 1 lemon

Ingredients for the salad

• 50 g rice noodles
• 3 medium carrots, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 1 cup cucumber pickle or fresh cucumber, cut in rings
• 1 red chili, cut in rings
• 1 cup packed fresh cilantro, chopped
• 1/4 cup green onions, green parts only, chopped
• 1/3 cup cashews
• black sesame seeds

Directions:

1. Start soaking the rice noodles in a bowl of hot water.
2. To make the best thai peanut salad dressing: In a small bowl, add all dressing ingredients and combine well. Taste and adjust. Set aside.
3. Prepare bell peppers, carrots and cucumber and toss together in a bowl. Add peanut butter dressing on the veggies and combine well.
4. Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer in bowls.
5. Divide veggie mixture in 4 portions and serve on rice noodles. Top with chili, cashew nuts, cilantro, black sesame and green onions. Toss before eating.