THAI PEANUT NOODLE SALAD

THAI PEANUT NOODLE SALAD image

Yield 4-6 People

Number Of Ingredients 25

Thai Peanut Noodle Salad
8 oz Linguine Fini (or regular linguine) (I used brown rice spaghetti)(or Asian noodles)
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
cumber, 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
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 oil1/4 t kosher salt
*2-3 t sriracha chili sauce (I omitted this since Paloma and Mark donÃÂÃÂÃÂÃÂ¢ÃÂÃÂÃÂÃÂÃÂÃÂÃÂÃÂt like spicy food)
2-4 T water
Mix all dressing ingredients in a food processor or strong blender

Steps:

You can mix the noodles and vegetables together in a big bowl or have them all in separate bowls and let people put however much of each thing they want. The sauce is easy just put all ingredients in food processor or blender. The recipe makes more of the salad than dressing. Maybe 6 servings of salad and only 4 of the dressing(i like a lot of the dressing).