Thai Noodle Salad With Peanut Sauce Food

THAI NOODLE SALAD WITH PEANUT DRESSING

Steps:

• Following the packet instructions, soak the rice noodles in water until they are soft and ready to go in your salad.
• Thinly cut or shred the carrots, cabbage and cucumber. Cucumber can be left a bit bigger as it's softer.
• Heat some coconut oil in a pan and stir fry the tofu. When it starts to golden, add the soy sauce and maple syrup. Set aside to cool.
• Toast the peanuts in a pan. Don't add any oil as they need to be toasted not fried. Set aside to cool.
• In a small bowl, prepare the dressing mixing the smooth peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil and lime juice
• Combine the fresh ingredients, tofu, peanuts and noodles in a big salad bowl. Add the peanut dressing and mix well until all the ingredients are incorporated.
• Add chopped cilantro on the top and your salad will be ready to serve.

VEGAN THAI NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
• while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth.
• Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
• Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

THAI NOODLE SALAD WITH PEANUT SAUCE

Steps:

• Cook pasta according to directions on package. Drain and chill under cold running water.
• In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
• Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
• Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

SPICY THAI NOODLES WITH GINGER PEANUT DRESSING

Steps:

• Bring a large pot of salted water to a boil. Cook the noodles according to the package directions for al dente. Drain the noodles, then transfer to a large bowl and toss with the sesame oil. Set the noodles aside.
• In a medium mixing bowl, whisk together the soy sauce, ginger, garlic, and chiles. Add the cubed chicken to the marinade, toss gently to coat the chicken. Cover the bowl and refrigerate for 30 minutes.
• For the dressing: In a small saucepan, whisk together the peanut butter, ginger, garlic, sugar, rice vinegar, soy sauce, sesame oil, and chile oil, and bring to a simmer over medium-low heat.
• Pour the warm dressing over the cooked noodles, and toss to coat evenly. Set the noodles aside until ready to serve.
• In a heavy skillet, heat the grapeseed oil over medium-high heat, when the skillet just begins to smoke, add the chicken cubes and sear on all sides until they are browned. Saute the chicken cubes over medium heat until they are fully cooked, about 5 minutes.
• Thread the chicken pieces and orange segments alternately on the skewers.
• To serve the skewers, toss the noodles with the diced chile peppers and chopped cilantro. Sprinkle the chicken skewers with the sliced green onions. Serve the noodles with the chicken skewers and enjoy hot or cold!

CRUNCHY NOODLE SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
• Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
• For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
• Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

COLD NOODLE SALAD WITH SPICY PEANUT SAUCE

Steps:

• In medium bowl, combine peanut butter, tamari, vinegar, cayenne, garlic and ginger, stirring to blend well. Stir in water to make a thick sauce. Set aside.
• Cook linguine in a large pot of boiling water until al dente about 10 minutes.
• Drain and rinse pasta under cold water, transfer to large bowl.
• Toss with sesame oil to coat.
• Add carrot, bell pepper, and scallions to the bowl with the linguine.
• Add reserved peanut sauce to coat, tossing gently to combine.
• Refrigerate for 30 minutes.

THAI NOODLE SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.
• In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.