A quick one that can be side or main, if you add some protein. I made the peanut sauce the day before, which meant I could do the rest kind of while working.

Ingredients:

Peanut Sauce:

• 1 tablespoon grated ginger
• 2 cloves garlic
• 1/2 cup peanut butter
• 1/2 cup orange juice (about 1 orange)
• 1/3 cup lime juice (about 2 limes)
• 1/4 cup soy sauce (I needed gf, used tamari)
• 1/3 cup honey, agave, or maple syrup (I used honey)
• 1/4 cup toasted sesame oil
• 1 – 1 1/2 teaspoons cayenne pepper
• 1 teaspoon salt

The Rest:

• 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, etc. I used ones that were half buckwheat, half rice flour)
• 4 cups shredded vegetables – cabbage, carrots, radish if desired
• 1 red bell pepper, finely sliced (I left that out, don’t care for them)
• 3 scallions, sliced
• 1/2 bunch cilantro, chopped (also left that out/don’t like it!)
• 1 tablespoon jalapeno, finely chopped (cripes, I left out half of this one didn’t I?)
• optional roasted, crushed peanuts for garnish
• optional cooked chicken breast, shredded

To make the peanut sauce, combine all the ingredients and blend. I used an immersion blender and it worked just fine.

Cook the noodles according to package directions, then drain and rinse the noodles under cold water.

Combine the the vegetables and herbs in a large bowl and toss together. Add in the noodles and, if desired, shredded chicken, and toss again.

Pour on some of the peanut sauce and toss once more, using enough sauce to coat well but not drench. Taste, and add any extra salt chili flakes as needed, and serve garnished with roasted peanuts if desired.

Thai Noodle Salad

From Feasting at Home.

Peanut Sauce:

• 1 tablespoon grated ginger
• 2 cloves garlic
• 1/2 cup peanut butter
• 1/2 cup orange juice (about 1 orange)
• 1/3 cup lime juice (about 2 limes)
• 1/4 cup soy sauce (I needed gf, used tamari)
• 1/3 cup honey, agave, or maple syrup (I used honey)
• 1/4 cup toasted sesame oil
• 1 – 1 1/2 teaspoons cayenne pepper
• 1 teaspoon salt

The Rest:

• 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, etc.)
• 4 cups shredded vegetables – cabbage, carrots, radish if desired
• 1 red bell pepper, finely sliced
• 3 scallions, sliced
• 1/2 bunch cilantro, chopped
• 1 tablespoon jalapeno, finely chopped
• optional roasted, crushed peanuts for garnish
• optional cooked chicken breast, shredded

To make the peanut sauce, combine all the ingredients and blend.

Cook the noodles according to package directions, then drain and rinse the noodles under cold water.

Combine the the vegetables and herbs in a large bowl and toss together. Add in the noodles and, if desired, shredded chicken, and toss again. Pour on some of the peanut sauce and toss once more, using enough sauce to coat well but not drench. Taste, and add any extra salt chili flakes as needed, and serve garnished with roasted peanuts if desired.