Thai Peanut Noodle Salad
This Thai Peanut Noodle Salad has lots of vibrant Asian flavors exploding with each delicious bite. Super versatile, and super healthy!
Calories:
Ingredients
- ¼ cup peanut butter
- 3 tablespoon soy sauce
- ¼ cup sweet chilli sauce
- ¼ cup lime juice
- 3 tablespoons peanut or canola oil
- For the noodles:
- 12 ounces angel hair pasta you could also use linguini, fettuccine, Asian rice noodles, Udon noodles etc.
- 1 tablespoon peanut or canola oil
- 1 teaspoon finely minced fresh ginger
- 3 cloves finely minced fresh garlic
- 10 baby carrots julienned (I cut each carrot in thirds, lengthwise then cut into thin strips, again lengthwise)
- 1 medium red onion thinly sliced, vertically
- 1 medium red bell pepper cut into bite-size thin strips
- 1 medium yellow bell pepper cut into bite-size thin strips
- 1 bunch green spring onions, sliced on a long diagonal
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh basil
- 2 tablespoons chopped fresh mint
- ¼ cup toasted sesame seeds
- 1 cup chopped salted peanuts
- fresh cilantro basil and mint leaves, for garnish
Instructions
- Combine peanut butter and soy sauce in a medium size glass jar. Microwave on high for fifteen seconds to soften peanut butter. Remove from microwave and stir until smooth. Add next 4 ingredients, cover jar and shake vigorously. Set aside.
- Bring a large pot of water to a boil. Add 1 tablespoon of salt and stir till dissolved. Add pasta and cook according to package directions until al dente. (Angel hair pasta will take about 3-4 minutes. Thicker pastas will take longer.) Drain well.
- Place about a half cup of peanut sauce in a large serving bowl. Add hot pasta and toss with two forks to combine. Set aside.
- Heat a large sauté pan with the one tablespoon of oil over medium high heat. When oil is hot, but not smoking add garlic and ginger. Stir for about 10 seconds, then add all veggies except green onions. Stir continuously for 1 minute. Remove from heat, add green onions and stir one more time.
- Add veggies, chopped fresh herbs and more peanut sauce (to taste) to bowl with noodles and toss again to combine ingredients. Taste and season with salt, if needed. Top with sesame seeds, peanuts and fresh herbs leaves. Serve warm, at room temperature or cold.
