Freshly chopped vegetables, tropical fruit, chewy rice noodles, and a creamy peanut dressing make for an irresistible vegetarian side dish or light lunch.
Photography Credit: Jessica Gavin In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
Bring a large pot of salted water to a boil.
Ingredients of Thai peanut noodle salad
- Prepare 16 oz of thin spaghetti noodle.
- It's 3 Tbsp of soy sauce.
- You need 2 Tbsp of lime juice.
- It's 1/2 cup of smooth peanut butter.
- It's 2 Tbsp of sugar.
- It's 1/4 tsp of crushed red pepper.
- You need 1/2 cup of vegetable broth.
- Prepare 1/2 cup of canola oil.
- It's 1 of red pepper cut into strips.
- Prepare 1 cup of shredded carrot.
- Prepare 2 cups of grilled chicken breast, cut into strips.
Thai peanut noodle salad instructions
- Cook the pasta according to packaged directions, rinse under cold water and drain..
- In a medium bowl, wise the soy sauce, lime juice, peanut butter, sugar, crushed red pepper, vegetable broth, and canola oil together until smooth.
- Toss the pasta and sauce together until evenly coated.
- Add the green onions, red bell pepper, carrot, and grilled chicken. Mix and serve..
DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Begin by whisking together the sauce of the Thai Noodle Salad. Combine soy sauce, peanut butter, sesame oil, sweet chili sauce, rice wine vinegar, hot chili oil, minced fresh garlic and the juice from one lime. This vegan Thai Peanut Pasta Salad is loaded with fresh crisp veggies, perfectly al dente noodles, and a hearty drizzle of creamy, tangy Thai-inspired peanut dressing. Garnish with chopped peanuts and sesame seeds for some added crunch!
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