Thai Noodle Salad

by foodsmarty

You can cut the sauce ingredients in half for a lower sugar and fat meal. It will still be delicious but will not be as strongly flavored as in a restruant. Or if feeding a crowd (cheaply!) you could add another bag of rice noodles.

Thai Noodle Salad

Prep time: 10-15 min

1/3 c natural organic peanut butter

Scant 1/3 c organic palm sugar (or brown sugar or 1/6 c honey)

1/3 c olive oil

¼ c organic tamari (preservative-free soy sauce)

1 T apple cider vinegar

1 t tahini (sesame seed butter)

½ – 1 c green onions

½ – 1 c basil leaves (loose)

½ c cilantro

½ c sesame seeds, toasted

1-2 red bell peppers, diced

Cayanne pepper to taste (optional)

7-8 oz package of rice noodles

 

Boil hot water and pour over rice noodles in a bowl. Let sit 10 min and drain.

Meanwhile mix:

1/3 c natural organic peanut butter

Scant 1/3 c organic palm sugar

1/3 c olive oil

¼ c organic tamari (preservative-free soy sauce)

1 T apple cider vinegar

If peanut butter won’t stir up throw in a blender for a few seconds.

Now Start toasting sesame seeds on stovetop, keep the heat medium, after it has been heating for three min (while you chop veggies) stir. Chop more veggies and stir seeds. Take them off the heat before they look done as they will keep cooking (only half should be brown). Finish chopping herbs and remember that you can use any green herbs you have on hand (parsley, basil, cilantro, dill, or tarragon only).

Mix all together. Voila!

Optional: Fry some tofu or chicken with a little bit of extra sauce or tamari, put on top of noodles.

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