Thai noodle salad

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Thai noodle salad

Ingredients

serves 2
  • •1 ball dry rice noodles
  • •A mix of red cabbage, lettuce, carrots, cucumber, shredded or grated
  • •1 bell pepper, finely sliced
  • •250g cooked edamame
  • •Large handful fresh coriander, chopped
  • •4 tbsp roasted, crushed peanuts (optional garnish)
  • •1 tbsp sesame seeds (optional garnish)
  • •Peanut sauce:
  • •1 thumb-sized piece ginger, peeled
  • •1 large clove garlic, peeled
  • •30g peanut butter
  • •Juice of ½ an orange
  • •Juice of 1 lime
  • •1 tbsp reduced sodium soy sauce
  • •1 tbsp honey or maple syrup
  • •2 tbsp toasted sesame oil
  • •½ tsp cayenne pepper

Directions

  1. 1. Cook the noodles. Drain and chill under cold running water.
  2. 2. While noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
  3. 3. Place shredded veggies, bell pepper, edamame and coriander into a serving bowl and toss together. Add the cold noodles and toss again. Pour the peanut sauce over top and toss well to combine.
  4. 4. Garnish with roasted peanuts, sesame seeds, coriander and a lime wedge.
Baker Beanie Author

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