Thai Noodle Salad with ‘Peanut’ Sauce (Vegan & GF)

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Hello!  I’m not sure what the weather is doing where you are at but for us it went from sort of warm to HOT overnight.  Summer has arrived.  Sunny skies, hot cars, and lots of sweating.  It was so hot last week I gave in and put in our window a/c units.  We don’t run them all day but it makes a huge difference in cooling the house down when I cook.  This being said I try not to use the oven much or even the stove top if I don’t have to.  And this is where the inspiration for this salad came about.

Besides the mung bean noodles it’s all raw – snap peas, carrots, celery, scallion, bean sprouts, mango, cilantro, and thai basil.  Lots of crunch and flavor tied together with a ‘peanut’ sauce, or rather a vegan sunbutter sauce.  I made a huge batch of this to enjoy for dinner with Josh and to have leftovers for lunch.  The flavors of this chilled salad were vibrant and it’s a great meal for a hot weathered night.  To make this salad a bit more of a one bowl meal I served it with baked savory tofu.

Thai Noodle Salad with ‘Peanut’ Sauce (Vegan & GF)

Thai Noodle Salad with ‘Peanut’ Sauce (Vegan & GF)

A gluten free and vegan thai noodle salad.

Ingredients

    salad:
  • 7oz package edamame and mung bean fettuccine
  • carrots
  • snap peas
  • celery
  • scallion
  • bean sprouts
  • mango
  • cilantro
  • thai basil
  • zest of 1 lime
  • dressing:
  • 1/4 cup sunbutter (sunflower butter)
  • 1" knob fresh ginger, grated
  • 1/8 cup coconut aminos
  • 1 lime, juiced
  • ~1/4 cup coconut milk
  • s&p

Instructions

  1. Cook noodles according to package. Rinse and set aside to drain.
  2. In a large bowl prepare and add all salad ingredients. I used my mandolin to medium julienne the carrot, thinly slice the celery, and large julienne the mango. I thinly chopped the snap peas and scallion. The mung bean I left whole along with the cilantro leaves and thai basil leaves. (My thai basil leaves were small, chop if they are large.) Add the lime zest and the drained noodles. Gently combine.
  3. Prepare dressing: in a bowl add all ingredients, seasoning generously with s&p. Using an immersion blender blend to combine. Taste test and add more of any ingredient if needed. (Start with 1/8 cup of the coconut milk and add it as needed. You don't want the dressing to be too thin.)
  4. Pour dressing over salad, toss to evenly dress, and chill before serving.

Notes

I didn't measure out how much of each vegetable I used but instead added until I was happy with the balance. Feel free to switch up the veggies if you prefer!

I served this with baked savory tofu, sliced into thin strips and quickly browned in a skillet.

http://mydailybite.com/thai-noodle-salad-with-peanut-sauce-vegan-gf/

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