Wednesday, July 14, 2010

Thai Peanut Noodle Salad

I don't know if it's the colors or the healthy veggies or the yum factor, but this salad just makes me happy. I love it! And to be honest, the kids won't eat the salad. They like the noodles and peanuts tossed with the dressing, but they won't try the salad. They just have something against salads. So when I make it, I chop everything up, keep the veggies/noodles/sauce in separate containers and eat it everday for lunch for a week for myself (and Mike, too). Yum!!!

Thai Peanut Noodle Salad
Recipe by

8 oz Linguine Fini (or regular linguine)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced (I omit this, not a cucumber fan)
1/4 of a red onion, thinly sliced
3 C diced grilled chicken (I have never added the chicken)
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing

Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies. As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl. Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat.

1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce* (I don't add this... I just keep forgetting to buy it)
2-4 T water*

*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*You may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely. Place everything in a blender and mix until smooth.

Makes about 2 cups.

1 comment:

  1. I am definitely trying this one with tofu (I'm a vegetarian). Looks yummy!