Thai Noodle Salad
by Michelle Fierek
This salad is so satisfying! It hits all the notes of Asian flavor: soy, sesame, and ginger. With crisp, fresh vegetables and chewy rice noodles coated in peanutty sauce and topped with crunchy peanuts, it is fun, colorful, and different from the everyday salad.
Feel free to mix it up with your favorite vegetables or any noodle you would like. I used a pad Thai rice noodle here, but soba, linguine, or spaghetti would be great substitutes. Just prepare according to your package directions. If you’d like to add a protein, cooked chicken, shrimp, or tofu would work great! I like mine a little spicy, so a squirt of sriracha in the dressing is a must. You won’t regret it!
6 ounces of noodles (pad Thai rice noodle, linguine, spaghetti, soba)
1/4 head red cabbage, thinly sliced and rough chopped
Two carrots, shredded
one red bell pepper, thinly sliced
Two to three radishes, sliced and cut into matchsticks
Two scallions, finely chopped
1/2 cup chopped cilantro
1/2 cup peanuts, roughly chopped (for garnish)
1 teaspoon grated fresh ginger
one garlic clove, finely minced
1/4 cup peanut butter
1/4 cup fresh orange juice (about 1/2 of an orange)
Juice of one lime
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 tablespoon vegetable oil
3 tablespoons honey
Squirt of sriracha sauce, to taste
1) Cook noodles according to package directions. Rinse in cold water, drain, and set aside.
2) Combine dressing ingredients in blender and blend until smooth. (You may also add dressing ingredients in a bowl and whisk by hand. It won’t be quite as smooth, but it will be just as good!)
3) Add noodles to a large bowl. Pour half of the dressing onto noodles and toss to coat. Add prepped veggies and more sauce as desired. Toss to combine.
4) Top with crushed peanuts and more cilantro to garnish.