Peanut Thai Noodle Summer Salad

Mar 9, 2023

Ingredients:

Dressing

  • Fueled by AF Peanut Butter – 1 cup/300
  • Soy Sauce – ½ cup/140\
  • Rice Vinegar – ½ cup/125g
  • Sesame Oil – ¼ cup/55g
  • Chili Garlic Sauce – 1 tbsp/20g
  • Ginger Paste – 2 tbsp/50g
  • Fresh Garlic (mashed/paste) – 7 large cloves/30g
  • Honey – 1/3 cup + 1 tbsp/ 150g
  • Fish Sauce – ½ tbsp/10g
  • Orange Juice – 1 large orange / 100g
  • Lime juice – 1 lime / 20g

Salad Components

  • Noodles (preferably Rice Noodles)- 1 lb/452g
  • Shredded Broccoli / Broccoli Slaw – 12oz/340g
  • Shredded Carrots – 10oz/283g
  • Sweet Red Bell peppers (sliced)– 1 each/120g
  • Sweet Yellow Bell Pepper (sliced) – 1 each/120g
  • Sweet Purple Bell Pepper (sliced) – 1 each 120g
  • Sliced Cucumbers (strips) – ½ each/100g
  • Chopped Cilantro – 3 tablespoons/3g (save some leaves to use as garnish)
  • Sliced Scallions – as needed for garnish
  • Chopped Peanuts – as needed for garnish

 How to make:

1- In a large bowl, add all ingredients for the dressing, mix well, and allow to rest 30 to 45 minutes before using.

2- Cook the noodles according to package instruction. Rinse noodles with cold water, and allow to cool.

3- Using a large salad mixing bowl, mix ½ of the dressing with the noodles.

4- Add all of your prepped vegetables to your noodle dressing mix. Mix well.

5- Add more dressing as needed, to taste. Mix well.

6- Serve cold and garnished with sliced scallions, chopped peanuts, and fresh cilantro leaves.
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