Thai Noodle Salad with Sweet and Spicy Peanut Sauce
Sweet, spicy and savory vegan pasta salad. Serve warm or cold.
- 14 oz. Thai rice noodles
- 2 Tbsp. sesame oil
- ½ cup creamy peanut butter
- ¼ cup soy sauce gluten-free
- ¼ cup molasses
- 2 Tbsp. Sriracha
- ¼ cup lime juice
- 1 tsp. fresh ginger peeled, grated
- 1 Tbsp. garlic minced
- 2 carrots ribboned
- 2 green onions thinly sliced diamonds
- 4 oz. fresh baby spinach
- 1 red bell pepper thinly sliced
- ¼ cup roasted peanuts crushed
- 1 limes for garnish
Cook noodles according to directions listed on package.
Meanwhile, for the sauce - In a small bowl, add sesame oil, peanut butter, soy sauce, molasses, Sriracha, lime juice, ginger, and garlic. Whisk to combine.
Drain and rinse noodles, then add to a large mixing bowl. While still warm (and before they become sticky), add sauce and mix well to coat thoroughly.
Add carrots, spinach, and bell peppers and mix to combine. Then top with green onions and peanuts.
Serve warm, cold, or at room temperature. Enjoy!
Store in airtight container in the fridge for up to 4 days.
You can use minced ginger, or grated ginger. I often grate my ginger using a microplane grater.
Calories: 526kcal | Carbohydrates: 58g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Sodium: 1266mg | Potassium: 997mg | Fiber: 6g | Sugar: 22g | Vitamin A: 8745IU | Vitamin C: 60.1mg | Calcium: 122mg | Iron: 3.4mg