Name: Thai Noodle Salad with Peanut Sauce
Total time: 20 min
Yield: 4 servings
Ingredients: 8 oz rice noodles; 1/2 cup peanut butter; 3 tbsp tamari; 2 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp lime juice; 1/4 tsp red pepper flakes; 1/4 cup water; 1 cucumber, diced; 1 bell pepper, diced; 2 carrots, julienned; 3 green onions, sliced; 1/2 cup cilantro, chopped; 2 tbsp sesame seeds; 1/4 cup peanuts, chopped

Estimate, per serving

Cal: 420
Protein: 14.5g
Carbs: 48g
Fat: 19g
Sodium: 580mg
Fiber: 6.5g

Ingredients

rice noodles: 12 oz
peanut butter: 3/4 cup3/4 cup
tamari: 4 1/2 tbsp
rice vinegar: 3 tbsp
maple syrup: 1 1/2 tbsp
sesame oil: 1 1/2 tbsp
garlicminced: 3 cloves
gingerminced: 1 1/2 tbsp
lime juice: 3 tbsp
red pepper flakes: 3/8 tsp
water: 3/8 cup
cucumberdiced: 2
bell pepperdiced: 2
carrotsjulienned: 3
green onionssliced: 5
cilantrochopped: 3/4 cup
sesame seeds: 3 tbsp
peanutschopped: 3/8 cup3/8 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.

Fits

Vegan
Vegetarian
Pescatarian
Gluten-free
Dairy-free
Egg-free