Thai Noodle Salad Recipe

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This recipe for Thai Noodle Salad is from The Duell/Tubbs Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Salads

Ingredients:	Ingredients: Salad 6 oz dry rice or soba noodles 4 C mix of cabbage, carrots and radish 1 red bell pepper, finely sliced 3 scallions, sliced ½ bunch cilantro, chopped 1 Tbsp jalapeño, finely chopped ¼–½ C roasted, crushed peanuts Dressing 3 thin slices ginger, cut across the grain 1 fat clove garlic ¼ C peanut butter ¼ C orange juice (½ orange) 3 Tbsp lime juice ( 1 lime) 2 Tbsp soy sauce 3 Tbsp honey or agave 3 Tbsp toasted sesame oil ½ –1 teaspoon cayenne pepper ( or a squirt of sriracha sauce) ½ teaspoon salt

Directions:	Directions: Cook pasta according to directions on package. Drain and chill under cold running water. In the meantime, blend the peanut sauce ingredients together in a blender until smooth. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.

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Thai Noodle Salad Recipe

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