Cold Thai Peanut Noodles

Cold Thai peanut Noodles

Cold Thai Peanut Noodles

On this recipe you will find a ton of flavors that not only satisfy your taste buds, also your hunger!
Vegan, healhty and easy to take on the go.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Salad, Side Dish
Cuisine Asian, Thai Cuisine
Servings 4
Calories 464 kcal

Equipment

  • Medium pot to cook noodles
  • Knife & Cutting board
  • Large mixing bowl
  • Measuring cups & measuring spoons
  • Blender
  • baking sheet or big plate to spread noodles

Ingredients
 
 

  • 6 Oz Soba Noodles You can aslo use brown rice noodles
  • 1 Cup Cabbage Purple and regular shredded
  • 1 Cup Carrots Shredded
  • 1 Cup Radish Shredded
  • 1-2 Bell Peppers Finely sliced
  • 3 Scallions Finely sliced
  • 1/2 Bunch Cilantro Chopped ( you can also use mint or basil if prefer)
  • 1/2 Tsp Jalapeno Finely chopped
  • 1/2 Cups Peanuts Unsalted & Crushed for garnishing

Peanut Sauce

  • 1 Tbsp Ginger Finely Chopped
  • 1 Garlic Clove Finely Chopped
  • 1/4 Cup Peanut Butter Substitute for almond if prefer or you can also use tahini.( organic and unsalted )
  • 1/4 Cup Orange Juice Fresh preferably
  • 1/4 Cup Lime Fresh lime( juice only ) If using Tahini add 1 tsp lemon juice too.
  • 2 Tbsp Low sodium soy sauce I prefer liquid Aminos from Bragg
  • 3 Tbsp Agave Syrup You can also use maple syrup
  • 2 Tbsp Sesame Seeds I prefer them toasted.
  • 1/2 Tsp Sriracha If prefer spicier add 1 Tbsp
  • 1/4 Tsp Pink Salt Add more if prefer.

Instructions
 

  • Cooked noodles according to the package instructions. Important spread the noodles on baking sheet to prevent sticking. look at my notes for brown rice pad thai style noodles tips.

Sauce

  • I take all the sauce ingredients and add them to the blender, (I use my ninja) blend until smooth. Set aside!
  • In a bowl place the veggetables, toss it well and add the cold noodles to the mixture. Toss it all together while pouring the peanut sauce over it, unitl all combined.

Garnish

  • Serve the noodles in a bowl add the peanuts, more chopped cilantro and a lime wedge.

Notes

  • Following the instructions to cook the noodles is vey important.
  • If you are using brown rice pad Thai style noodles cook according to instructions and rinse with ice cold water and spread on the baking sheet or large plate to let them cool for easy plating.
 

Nutrition

Calories: 464kcal | Carbohydrates: 62g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 881mg | Potassium: 724mg | Fiber: 6g | Sugar: 18g | Vitamin A: 6496IU | Vitamin C: 63mg | Calcium: 121mg | Iron: 4mg
Keyword Asian fusion, quick, plantbased, quick, easy, plant-based, vegan, Salad
Tried this recipe?Mention @notyourglammom or tag #notyourglammom!

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