Spicy Peanut Noodle Salad

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Looking for a stunning salad to appeal to your brilliant, globe-trotting nephew's discerning tastes? This Thai-inspired brown rice noodle salad is gluten-free and vegan, packed with fresh vegetables, and dressed in a kicky peanut sauce. Turn up the volume with some Thai Bird Chilies and a lot of Love! 













Ingredients


1-pound package brown rice spaghetti 


(for dressing) 

½ cup chunky natural peanut butter 

3 Tablespoons Tamari 

3 Tablespoons Sriracha sauce 

2 Limes; juice, and zest 

1 Tablespoon toasted sesame oil 

1 clove garlic, grated 

1 Tablespoon Agave* 

3 Tablespoons warm H2O  


(to assemble) 

2 large red or yellow bell peppers, sliced into thin strips 

1 large cucumber, seeded and cut into fine julienne or half-moons 

1 cup mung bean sprouts 

1 cup loosely packed fresh basil 

8 scallions, finely sliced on a bias to create thin strips 

3 jalapeno peppers, seeds, and ribs removed, sliced into thin strips

1 lime, cut into quarters

** ½ cup roughly crushed roasted peanuts



Preparation


Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Stir noodles in cold water until thoroughly chilled. Set aside while making the dressing. 


In a large bowl, whisk to combine peanut butter, tamari, lime juice and zest, sriracha sauce, sesame oil, garlic, honey, and water. 


Drain noodles thoroughly and add to bowl with peanut dressing. 

Add bell peppers, cucumber, mung bean sprouts, basil leaves, scallions, and jalapenos. Toss to combine. 


Serve Cold, topped with chopped roasted peanuts, and lime quarters on the side. 

[optional] Add some firm, marinated tofu for extra protein 


* substitute honey for Agave if not strictly vegan 

** Kick it up a notch with 1 to 2 red Thai bird chilies, finely minced

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