Thai Peanut Noodle Salad
Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)- i just used spaghetti
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.
You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow.
You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.
As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.
When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups.
Recipe by OurBestBites.com
8 oz Linguine Fini (or regular linguine)- i just used spaghetti
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Thai Peanut Salad Dressing (save some time and make this part ahead!)
Start by bringing a pot of water to a boil. Add a spoonful of salt and then add your pasta. While pasta is cooking, start chopping those veggies.
You can really use any mix of veggies you want. I have a thing with rainbows, so whenever I make this type of salad I pick the vegetables purely based on color so I can have something in every shade of the rainbow.
You can play around with the leafy greens. I like to use both napa cabbage and romaine lettuce. If you're eating this right away lettuce works great, and spinach is even good in there. However, if you're taking it to a picnic, or serving it on a buffet or anything like that where it will sit a while, I recommend going heavy on the cabbage because it will stay nice and crunchy for ya.
As soon as your pasta is done drain it and run some cold water over it until it's cool. If you're not going to use it right away, add a drizzle of the salad dressing and stir to coat. This will prevent the noodles from getting all clumpy. Keep in the fridge until ready to use.
When you're ready to assemble the salad, place noodles, veggies, and chicken in a large bowl.
Pour the Thai Peanut Dressing over everything, stirring as you go until you have enough to coat. I use it all!
Dressing:
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*
*The need for salt may differ depending on the brand of PB you use. Taste first and then add.
*I use 3 t Sriaracha, but you may want more or less depending on your preference of heat levels. Again, taste first and then add.
*Lastly, the addition of the water is purely for consistency which again, depends on the PB brand you use. Add water until you get the consistency you want, or leave it out completely.
Place everything in a blender and mix until smooth. Makes about 2 cups.
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