THAI NOODLE SALAD WITH THE BEST EVER PEANUT SAUCE #HEALTHYVEGAN #DELICIOUS

A day or two ago I got a craving for an old backup we used to have on the Mizuna menu, the vegan eatery my companion Tonia and I began together path back when. Thai Noodle Salad with Peanut Sauce. Here it's made with rice noodles and a boatload of crunchy veggies-cabbage, carrots, chime pepper and radish, at that point hurled in the most tasty, adjusted shelled nut sauce eeeeeeeeeever!

This Thai Noodle Salad is incredible made-ahead, and keeps well for 3-4 days in the refrigerator - ideal for midweek dinners and snacks, or potlucks and social affairs. Top this with delightful Sesame Ginger Tofu or prepared chicken for included protein on the off chance that you like. So tasty!

Indeed I might be one-sided – I've had numerous renditions of Thai shelled nut sauce, here and all through Thailand, however this Thai Peanut Sauce is still pass on my unequaled extremely top pick! Not very sweet, splendidly adjusted.

Ingredients:

• 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
• 4 cups mix of cabbage, carrots and radish, shredded or grated
• 1 red bell pepper, finely sliced
• 3 scallions, sliced
• ½ bunch cilantro, chopped (or sub basil and mint)
• 1 tablespoon (or less, or more) jalapeño, finely chopped
• ¼–½ cup roasted, crushed peanuts ( garnish)

Thai Peanut Sauce ( make a double batch and save the rest for another use)

• 3 thin slices ginger- cut across the grain, about the size of a quarter.
• 1 fat clove garlic
• ¼ cup peanut butter ( or sub almond butter!)
• ¼ cup fresh orange juice ( roughly ½ an orange)
• 3 tablespoon fresh lime juice ( 1 lime)
• 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
• 3 tablespoons honey or agave
• 3 tablespoons toasted sesame oil
• ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
• ½ teaspoon salt

Instructions

1. Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
2. In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
3. 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.
4. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.

Notes:

• If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water.

For more detail :http://bit.ly/2M0Qcp7

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