Thai Noodle Salad With Peanut Sauce - cooking recipe

Ingredients

For salad
6 ounces noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
4 cups mix cabbage, carrots and radish, grated
1 red bell pepper, finely sliced
3 scallions, sliced
1/2 bunch cilantro, chopped (or substitute basil and mint)
1 jalapeno, finely chopped (about 1 tablespoon)
1/2 cup peanuts, roasted, crushed (for garnish)
Thai Peanut Sauce (make a double batch and save the rest for another use)
3 thin slices ginger, cut across the grain, about the size of a quarter
1 large garlic clove
1/4 cup peanut butter (or substitute almond butter)
1/4 cup fresh orange juice (roughly half an orange)
3 tablespoons fresh lime juice (1 lime)
2 tablespoons soy sauce
3 tablespoons honey or 3 tablespoons Agave
3 tablespoons toasted sesame oil
1/2 - 1 teaspoon cayenne pepper (or sriracha sauce)
1/2 teaspoon salt

Preparation

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 jalapeno 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.
Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.