Thai Peanut Noodles

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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!