Thai Inspired Peanut Noodle Salad

Shopping list

• 8 oz rice noodles — (pad thai style) or soba noodles

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• 2 cups shredded cabbage — (red or green)

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• 1 large carrot — (julienned)

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• 1 red bell pepper — (thinly sliced)

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• 3 scallions — (sliced)

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• 0.33 cups creamy peanut butter

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• 2 tbsp soy sauce — (or tamari)

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• 1 tbsp rice vinegar

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• 1 tbsp maple syrup — (or agave)

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• 1 tbsp fresh lime juice

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• 1 tsp grated ginger

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• 1 clove minced garlic

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• 1 tsp sriracha — (or chili flakes, optional)

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• 2 tbsp warm water — (to thin)

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• fresh cilantro — (for garnish)

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• chopped roasted peanuts — (for garnish)

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• extra lime wedges — (for garnish)

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Step by step

1. 1

   Prepare the Noodles: Cook the noodles according to the package instructions (usually a quick boil or soak). Drain and rinse thoroughly with cold water to remove excess starch and prevent sticking.

2. 2

   Whisk the Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, vinegar, maple syrup, lime juice, ginger, garlic, and sriracha. Add warm water one tablespoon at a time until the sauce is smooth and pourable.

3. 3

   Assemble: In a large mixing bowl, combine the cold noodles with the shredded cabbage, carrots, bell pepper, and scallions.

4. 4

   Toss: Pour the peanut dressing over the salad. Use tongs to toss everything together until the noodles and vegetables are fully coated.

5. 5

   Finish: Top with a generous handful of cilantro and chopped peanuts for crunch.