• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu for added protein!

• 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)
• 3 slices ginger
• 1 fat clove garlic
• ¼ cup peanut butter
• 1  orange ( ¼ cup orange juice)
• 1 med-large lime (3 tablespoon lime juice)
• 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

Click Here For Step-By-Step Instructions