Peanut Thai Noodles (Print Version)

# Ingredients:

→ Salad Base

01 - 1 red bell pepper, thinly sliced
02 - 6 ounces of dried noodles (choose from rice noodles, soba, linguini, or brown rice noodles)
03 - 4 cups grated or shredded carrots, radish, and red cabbage, mixed together
04 - 3 scallions, cut into slices
05 - 1 tablespoon finely chopped jalapeño, adjust amount to your spice level
06 - 1/2 bunch fresh cilantro, chopped (swap with fresh mint or basil, if preferred)
07 - 1/4–1/2 cup roasted, chopped peanuts for sprinkling on top (optional)

→ Thai Peanut Sauce

08 - 2 garlic cloves
09 - 5 small slices of ginger, each about the size of a coin
10 - 1/3 cup lime juice from about two limes
11 - 1 teaspoon salt
12 - 1/3 cup of any sweetener you like (honey, maple syrup, or agave all work)
13 - 1/4 cup soy sauce or use GF Braggs Liquid Aminos for gluten-free
14 - 1/2 cup peanut butter or swap with almond butter if you'd rather
15 - 1/4 cup sesame oil, toasted for bold flavor
16 - 1/2 cup of fresh orange juice (juice from one big orange)
17 - 1 – 1 1/2 teaspoons cayenne pepper or a splash of sriracha for heat

→ Optional Protein

18 - Baked Sesame Ginger Tofu (check the link for the method)

# Instructions:

01 - Follow the instructions on your noodle package to prepare them. For pad thai noodles, place them in boiling water, turn off the heat, stir around, then let them sit for 2–3 minutes until tender. Another option is to soak them in boiled water in a dish until they soften. Strain them when done, rinse under cool water, and set aside to stop the cooking process.
02 - As the noodles cook, toss all the peanut sauce ingredients into a blender: garlic, ginger, sesame oil, salt, cayenne, orange juice, lime juice, soy sauce, sweetener, and peanut butter. Blend until completely smooth and creamy. The sauce should coat well but still be pourable. Keep it nearby.
03 - Grab a big serving bowl. Throw in the chopped cilantro, scallions, shredded radish, cabbage, carrots, bell pepper, and jalapeño. Mix them all up till evenly combined. Add the cooked, cooled noodles next and toss it all once more so everything gets evenly distributed.
04 - Drizzle half of that peanut sauce over the salad. Stir everything up well. Depending on how much coating you like, pour more, but you may not even use it all. The leftover sauce keeps for extras or later meals.
05 - Take a bite and tweak the flavors if needed. Add a splash of fresh lime, more salt, or chili if you like extra punch. Top the dish with some roasted peanuts, maybe some fresh cilantro, and serve with lime wedges if you'd like.

# Notes:

01 - This noodle-based dish is super flexible and keeps in the fridge for a maximum of 4 days, so it's excellent for planning meals.
02 - The peanut sauce gets thicker when chilled. Save a bit aside for leftovers, as the noodles soak it up overnight.
03 - Optional additions for extra protein include that baked tofu, or try chicken, shrimp, or another favorite.
04 - For a gluten-free version, use noodles certified as GF and swap soy sauce out for Braggs Liquid Aminos. Avoid tamari—it darkens the sauce too much.

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