Thai Peanut Noodle Salad (Print Version)

# Ingredients:

→ Base Mix

01 - 4 cups shredded or grated mix of carrots, radish, and red cabbage
02 - 6 ounces uncooked noodles (like soba, linguini, brown rice, or pad thai noodles)
03 - 1 red bell pepper, cut into thin strips
04 - 3 green onions, chopped
05 - A small handful of chopped cilantro leaves, or you can swap with basil or mint
06 - 1 tablespoon finely minced jalapeño (adjust heat to preference)
07 - 1/4 to 1/2 cup crushed roasted peanuts, for topping (optional)

→ Sauce

08 - 1/3 cup honey, maple syrup, or agave nectar
09 - 2 garlic cloves
10 - A quarter cup toasted sesame oil
11 - 5 small slices of ginger (roughly quarter-sized pieces)
12 - 1/3 cup lime juice, freshly squeezed (approximately 2 limes)
13 - A half-cup of your choice of peanut butter or almond butter
14 - 1/2 cup orange juice from a large orange
15 - 1/4 cup soy sauce or Braggs Liquid Aminos for gluten-free swapping
16 - 1 – 1 1/2 teaspoons of sriracha or cayenne pepper for spiciness
17 - 1 teaspoon of salt

→ Protein Option

18 - Baked sesame ginger tofu (instructions can be found online)

# Instructions:

01 - Follow the cooking instructions for your noodle type. For pad thai rice noodles, boil water, remove from heat, then steep the noodles for 2-3 minutes until softened. Alternatively, pour hot water over the noodles in a pan and leave until soft. Drain and rinse with chilly water to cool down and halt cooking.
02 - As the noodles cook, get your blender ready. Add all sauce components—ginger, garlic, orange juice, lime juice, peanut butter, soy sauce, sweetener, sesame oil, cayenne, and salt. Blend until the mix is smooth and creamy. The sauce should be thick enough to stick to noodles but still pourable. Set aside when done.
03 - Grab a big serving bowl and toss together the cabbage, shredded radish, carrots, the red bell pepper, jalapeño, scallions, and chopped cilantro. Add the cooked and cooled noodles, and give everything a good toss so it's mixed well.
04 - Drizzle part of the sauce on the salad to start—about half should do it. Mix everything until the noodles and veggies are nicely coated. Keep any leftover sauce for later or to use with another dish.
05 - Give it a taste and tweak the flavor to your liking. Sprinkle on more salt, chili flakes if you want it spicier, or a splash of lime juice to brighten it up. Top with crushed peanuts, extra cilantro, or lime wedges before serving.

# Notes:

01 - Stays fresh in the fridge for up to 4 days, making it a great meal prep choice.
02 - The sauce might thicken in the fridge, so keep some aside to freshen leftovers, as noodles soak up sauce overnight.
03 - For added protein, you can include baked sesame ginger tofu or swap in grilled shrimp, chicken, or other favorites.
04 - To make this dish gluten-free, choose gluten-free noodles and replace soy sauce with Braggs Liquid Aminos. (Tamari isn't ideal since it darkens the color.)

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