Thai Noodle Salad with Peanut Sauce


6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)

4 cups mix of cabbage, carrots and radish, shredded or grated

1 red bell pepper, finely sliced

3 scallions, sliced

½ bunch cilantro, chopped (or sub basil and mint)

1 tablespoon (or less, or more) jalapeño, finely chopped

¼-½ cup roasted, crushed peanuts (garnish)

Thai Peanut Sauce (make a double batch and save the rest for another use)

3 thin slices ginger- cut across the grain, about the size of a quarter.

1 fat clove garlic

¼ cup peanut butter

1 orange (1/4 cup orange juice)

1 medium-large lime (3 tablespoons lime juice)

2 tablespoons soy sauce (Note: Tamari will turn this unpleasantly dark color)

3 tablespoons honey or agave

3 tablespoons toasted sesame oil

½ – 1 teaspoon cayenne pepper or a squirt of sriracha sauce

½ teaspoon salt


Cook pasta according to directions on package. (See notes for rice noodles) Drain and chill under cold running water.

In the meantime, blend the peanut sauce ingredients together in a blender until smooth.

Place shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss. Add the cold noodles to the bowl and toss again. Pour the peanut sauce over top and toss well to combine.

Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.