Thai Peanut Noodle Salad
Cooking Times
Ingredients
- 8 oz pad thai style noodles
- 1 cup shredded red cabbage
- 1 cup Cal-Organic Shredded Carrots
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup frozen edamame (defrosted)
- 1/2 cup roasted peanuts
- 1/2 cup Cal-Organic Green Onions
- 1/4 cup Cal-Organic Cilantro
- 3/4 cup peanut butter
- 1/2 cup orange juice
- 1/4 cup soy sauce or tamari
- 1/4 cup lime juice
- 1/4 cup maple syrup
- 1 tbsp sriracha sauce
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 1/3 to 1/4 tsp salt, to taste
Directions
1. To make the peanut sauce, add the peanut butter, orange juice, soy sauce, lime juice, maple syrup, sriracha, garlic powder, ground ginger, and salt to a bowl. Whisk together until smooth. Alternatively, add ingredients to a blender and blend until smooth. Set aside.
2. Cook noodles according to the package instructions. Drain and rinse under cold water.
3. Wash the green onions and cilantro. Slice the green onion and roughly chop the cilantro.
4. In a large bowl, add red cabbage, carrot, red bell pepper, yellow bell pepper, edamame, roasted peanuts, green onion, and cilantro. Toss together. Add cooked noodles and peanut sauce. Toss together again, evenly coating all of the noodles and veggies.
5. Divide noodles amongst serving bowls. If desired, garnish with extra cilantro and peanuts. Enjoy!