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Thai Noodle Salad with Peanut Sauce
Vegan · Make-ahead
Ingredients
- rice noodles
- 12 oz
- peanut butter
- 3/4 cup
- tamari
- 4 1/2 tbsp
- rice vinegar
- 3 tbsp
- maple syrup
- 1 1/2 tbsp
- sesame oil
- 1 1/2 tbsp
- garlic minced
- 3 cloves
- ginger minced
- 1 1/2 tbsp
- lime juice
- 3 tbsp
- red pepper flakes
- 3/8 tsp
- water
- 3/8 cup
- cucumber diced
- 2
- bell pepper diced
- 2
- carrots julienned
- 3
- green onions sliced
- 5
- cilantro chopped
- 3/4 cup
- sesame seeds
- 3 tbsp
- peanuts chopped
- 3/8 cup
Method
- 01Cook rice noodles according to package directions. Drain and rinse with cold water.8 min
- 02Whisk peanut butter, tamari, rice vinegar, maple syrup, sesame oil, garlic, ginger, lime juice, and red pepper flakes. Add water to reach desired consistency.
- 03Toss noodles with peanut sauce.
- 04Add cucumber, bell pepper, carrots, green onions, and cilantro. Toss to combine.
- 05Top with sesame seeds and peanuts. Serve chilled or at room temperature.