Thai Noodle Salad

I had an Asian Noodle Salad at the tail end of summer and it was delicious. I’ve been thinking of reproducing something similar since then.  I would have liked more spice. So being inspired by the flavors in the version I ate, I searching my pantry and spices.  I kept coming back to wanting a peanut sauce with red chili sauce and cayenne pepper to ginger, garlic. Mmmmm, no I like the idea of tahini instead of peanut butter, and it needs fresh punches of lime zest, lime juice, grated ginger and grated garlic. Ok I think we have a winning combination for the sauce. Now, a good mix of vegetables, and oh.. brown rice noodles. This is the perfect meal, side dish, add chicken or shrimp and winner winner Thai noodle dinner! Let me know what fun veggie combos you come up with too.

Thai Noodle Salad garnished with black and white sesame seeds

Thai Noodle Salad

Serves 4

 ¾ cup servings

8 oz brown rice noodles

1 ½ cups green cabbage shredded

½ cup carrots shredded

½ red pepper diced

½ cucumber seeded and diced

2 scallions chopped

½ cup snow peas

Zest of 1 lime


Dressing

1 ½ tablespoons tahini

2 tablespoons soy sauce or liquid aminos

1 tablespoons rice wine vinegar

½ lime juiced

1 -2 tsp Siracha or red chili sauce

1 tablespoon fresh ginger grated

1 clove garlic grated

1 teaspoon honey

1 teaspoon toasted sesame oil

Salt to taste

mise en place
fresh ingredients make all the difference

Method:

Soak noodles in cold water for 2-3 hours. Just put them in a container and let them sit while you are at work.  Add veggies & zest, minus the snow peas in a bowl and set aside. Mix dressing in a measuring cup. This will make ½ cup dressing. It can be doubled and used for other recipe’s. While making dressing bring a pot of salted water to boil.  Once boiling, add drained noodles and cook 2-3 minutes, add snow peas last min to blanche them. Drain and rinse in cold water. Add to veggies and add ½ dressing to the noodles on top nd toss with tongs, start mixing into veggies, add the rest of the dressing and coat until all ingredients are dressed well. Garnish with black and white sesame seeds, cilantro, crushed cashews of peanuts. You decide.

Veggies ready for dressing

Brown rice noodles and blanched snow peas. Cooking together for 2-3 minutes. This makes for a perfect noodle and sets the color of the peas.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.