Thai Peanut Noodles

Thai Glass Noodle Salad

Cook and Prep Time: 30 minutes

Serves:  4-6

You Need

  • 6 oz. Glass Noodles
  • ½ Red Cabbage, shredded
  • 1 Red Bell Pepper, sliced
  • 1 cup Shitake Mushrooms, sliced
  • 1 Red Onion, sliced
  • 5-6 cloves Garlic, sliced
  • 3 Scallions, sliced
  • 2 Carrots, shredded
  • 1 cup Edamame, shelled
  • ½ bunch Cilantro, chopped
  • Roasted Peanuts, for garnish
  • Sriracha, for Garnish
  • Sesame Seeds, for garnish
  • Lime Wedges, for garnish

For the Sauce

  • 2 cloves Garlic
  •  1-inch piece Ginger, grated
  • 2 T Peanut Butter
  • 1 Orange, juiced
  • 1 Lime, juiced
  • 2 T Tamari
  • 1-2 T Maple Syrup
  • 1 T Tahini

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Prepare the noodles according to package instructions.  Then, strain the noodles and run under cold water.
  3. Set a sauté pan to medium heat.  Once hot, sauté mushrooms, garlic, and onion for 5-6 minutes, until softened and onion is translucent.
  4. Meanwhile, make the sauce.  Take all the sauce ingredients and pulse in a blender until smooth.
  5. Add chopped vegetables, edamame, sautéed vegetables, and noodles to a large bowl.  Pour the sauce over the top and toss to even coat.
  6. Garnish with your desired toppings when serving.  Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *