Thai Noodle Salad with Peanut Dressing
Serves
4
Prep Time
25 minutes
Cook Time
5 minutes
Ingredients
For the salad:
8 oz. (225g) pad Thai rice noodles, dry
1 Romaine lettuce, sliced
¼ head red cabbage, shredded
1 red bell pepper, sliced
1 carrot, shredded
4 green onions, sliced
1 mango, sliced
4 tbsp. cilantro, chopped
4 tbsp. roasted peanuts, chopped
8 oz. (225g) pad Thai rice noodles, dry
1 Romaine lettuce, sliced
¼ head red cabbage, shredded
1 red bell pepper, sliced
1 carrot, shredded
4 green onions, sliced
1 mango, sliced
4 tbsp. cilantro, chopped
4 tbsp. roasted peanuts, chopped
For the dressing:
4 tbsp. creamy peanut butter
1 ½ tbsp. lime juice
1 ½ tbsp. water
1 ½ tbsp. coconut sugar
2 tsp. rice wine vinegar
2 tsp. tamari
1 tsp. sesame oil
¼ tsp. fish sauce
½ tsp. sriracha
½ tsp. root ginger, grated
1 clove garlic, minced
4 tbsp. creamy peanut butter
1 ½ tbsp. lime juice
1 ½ tbsp. water
1 ½ tbsp. coconut sugar
2 tsp. rice wine vinegar
2 tsp. tamari
1 tsp. sesame oil
¼ tsp. fish sauce
½ tsp. sriracha
½ tsp. root ginger, grated
1 clove garlic, minced
Nutrition
(Per Serving)
Calories
476
Fats
16 g
Protein
8 g
Carbs
77 g
Instructions
- Cook the noodles according to instructions on packaging. Drain and set aside to cool a little.
- Make the dressing by placing all the dressing ingredients together in a small bowl and whisking until smooth.
- To serve, mix the noodles with the vegetables, mango, cilantro, peanuts and the dressing.