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Thai Peanut Noodle Salad
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Thai Peanut Noodle Salad


Author: Terri @ that's some good cookin'

Ingredients

For the Salad:

  • 1 9 ounce package Japanese noodles cooked according to package directions (Our Best Bites used 8 oz Linguine Fini, or regular linguine)
  • 4 cups shredded napa cabbage or romaine lettuce
  • 2 cups thinly sliced purple cabbage
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow pepper, thinly sliced
  • 1 medium carrot, julienned (I used prepackaged shredded carrots--the shred was thick enough to be a julienne cut)
  • 1/2 medium cucumber, halved and sliced
  • 1/4 of a red onion, thinly sliced (I like to use green onions)
  • 3 cups diced grilled chicken, I used chicken tenderloin strips. I brushed them olive oil and sprinkled them with seasoning salt prior to cooking them for a few minutes on each side in a grill pan.
  • honey roasted peanuts, about 1/2 cup (I prefer dry roasted peanuts)

For the Thai Peanut Salad Dressing:

  • 1/2 cups peanut butter
  • 1 lime, juiced and zested
  • 2 1/2 teaspoon sesame oil
  • 1 tablespoon seasoned rice wine vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 cloves garlic, roughly chopped
  • 1 tablespoons minced ginger
  • 1/2 cup roughly chopped cilantro, including stems
  • 1/2 cup vegetable oil
  • 1/4 teaspoon kosher salt
  • 2-3 teaspoons sriracha chili sauce, (Start with the smaller amount, taste the dressing, then add more if you want it hotter.)
  • 2-4 tablespoons water (The water is used to thin the dressing, if needed. It all depends on how thick or thin you like your dressing.)

Instructions

For the Salad:

  • Prepare your choice of noodles according to package directions.
  • Drain, then rinse well with cool water to stop the cooking process and to cool down the noodles for the salad. Drain well. To help keep the noodles from clumping, drizzle a little salad oil over them and mix to coat the noodles. Cold noodle clumps are seriously unappetizing.
  • In a large bowl, combine all of the prepped vegetables and the chicken.
  • Add the noodles and toss everything together.
  • Add the Thai Peanut Salad Dressing (recipe follows) just prior to serving or serve it on the side.
  • Serve the peanuts as a garnish.

For the Salad Dressing:

  • Put all of the dressing ingredients into the blender and process until smooth. Check for flavor and thickness, adjust ingredients as desired.

Notes

Recipe very slightly adapted from Our Best Bites