Noodles with a peanut sauce – yum!!
Friday night suppers are predictable in my house. Some type of fish with a chicken or beef dish and always served with a salad and potatoes. Although everyone knows what to expect, I change it up a bit by using different spices and vary my cooking methods. I also like to replace ‘green salads’ with quinoa ones or just make a whole different type of salad altogether. This is my different salad!
Although I haven’t made it in a while, my family loves it! So, spoiler alert – it will be on the dinner table Friday night!
I’d love to hear from you! Do you like Thai Noodle salads?
Please share your ideas and tips on how you make them in the comments below:)
Thai Noodle Bowl with Peanut Sauce
Serves 10 – 12
For the Sauce:
- 1 garlic clove
- 2 tbs. toasted sesame oil
- 4 tbs. smooth peanut butter (or substitute your favorite nut butter!)
- 2 tbs. tamari, low sodium
- 1 tbs. grated fresh ginger
- Juice from one lime
- 1 tsp. Sriracha sauce (add more if you like it with a little more heat!)
- 1 tbs. honey or maple syrup
- 1/4 cup water, divided
For the Salad:
- 6 – 8 ounces of your favorite soba noodle or linguini
- 1 tbs. olive oil (for cooked noodles)
- 2 cups frozen shelled edamame, thawed
- 1 each of yellow, red and orange pepper, diced
- 2 shallots, finely chopped
- 2 carrots, julienned
- Sesame seeds for garnish
Make the Thai Peanut Sauce: In a mini or regular food processor, combine the garlic, sesame oil, peanut butter, tamari, ginger, lime juice, Sriracha sauce, honey and 2 tablespoons of the water. Process until smooth, scraping down the sides as needed. If too thick add the remaining water, and more if needed, until desired consistency. Prepare this first so that the flavors meld and set aside until ready to use.
Make the Salad: Cook the noodles according to the package directions, making sure not to overcook them. Drain the noodles and rinse under cold water. Transfer to a large bowl and toss with olive oil in order to prevent the noodles from sticking. Add the edamame, diced peppers, shallots, and julienned carrots to the bowl and toss until well combined.
Pour the dressing on top, toss well and sprinkle with sesame seeds.