Thai Noodle Salad

IMG_0690Can I let you guys in on a little secret? Sometimes the best recipes don’t come from a recipe at all, but simply out of a panic to use up all the produce sitting in the refrigerator before they go bad. This probably isn’t something I should publicly admit to, but I’m a human after all and things like “nothing but the kitchen sink” stir fry and “vegetables near spoiling” soup are meals that happen frequently in my house. Now that I have you grossed out and hesitating to read another word, I should tell you that this is not that stir fry, or that vegetable soup. This recipe came from me over purchasing at Costco (as usual) leaving the fridge with a few too many bell peppers, carrots, and far too much baby kale. Better in a thai salad than a stir fry, right?

This Thai noodle salad is filled with julienned veggies giving it a great crunch up against the al dente noodles. The dressing hits notes of sweet and salty from the honey, peanut butter, and soy sauce. It reminds me of a salad I used to be obsessed with from Trader Joe’s, pre-celiac, of course. Serve this warm or cold, as a side dish or a main dish, and enjoy!

Thai Noodle Salad

for the dressing:

1/4 cup soy sauce

1 1/2 heaping tablespoons natural peanut butter

1/2 teaspoon oyster sauce

1 teaspoon honey

1/2 teaspoon sugar

1/2 teaspoon sriracha (or to taste)

1 tablespoon lime juice

1/2 clove finely chopped garlic

2 tablespoons coconut milk

1/4 teaspoon grated ginger

Combine all ingredients in a blender, or whisk until completely combined. This makes enough for about 4-6 servings, but feel free to double it for a larger crowd. Store in airtight container in refrigerator until ready to use.

 

for the salad:

sesame oil

prepared pasta noodles, I used gluten free fettuccine

julienned carrot

julienned red and yellow bell pepper

thinly sliced baby kale

edamame (optional)

cilantro, i used about a 1/4 cup

chopped peanuts for garnish

When noodles are al dente, drain, and drizzle with enough sesame oil to coat. We want them to be al dente because once the dressing is poured over the salad, the noodles will want to absorb the moisture and we don’t want soggy noodles. Add sliced veggies, edamame if using, and cilantro. Drizzle dressing over salad and toss to combine. Sprinkle chopped peanuts on top for additional crunch. Serve immediately or store in fridge until ready to eat. Enjoy!

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