Thai Noodle Salad with Peanut Sauce

Ingredients

• 6 ounces Dry Noodles (Choose brown rice noodles, Pad Thai-style rice noodles, soba noodles, or linguine. Cook according to package instructions. Rinsing with cold water optional.)
• 4 cups Shredded Red Cabbage (Adds crunch and color.)
• Shredded Carrots (About 2 medium carrots, shredded or julienned.)
• Sliced Radishes (About 1/2 cup thinly sliced.)
• 1 Red Bell Pepper (Thinly sliced.)
• 3 Green Onions (Scallions) (Thinly sliced, both white and green parts.)
• 1/2 bunch Fresh Cilantro (Coarsely chopped, or sub basil and mint.)
• 1 tablespoon JalapeñO Pepper (Finely chopped, adjust to spice preference. Serrano can also be used)
• 1/4 - 1/2 cup Roasted Peanuts (Coarsely crushed, for garnish (optional). Substitute with slivered almonds for peanut allergy.)
• 5 slices Fresh Ginger (Thinly sliced, for the peanut sauce. About the size of a quarter.)
• 2 cloves Garlic (Minced or finely grated, for the peanut sauce.)
• 1/2 cup Creamy Peanut Butter (Smooth consistency is important for the dressing. Almond butter works as a substitute.)
• 1/2 cup Fresh Orange Juice (For peanut sauce (freshly squeezed from about 1 large orange).)
• 1/3 cup Fresh Lime Juice (For peanut sauce (freshly squeezed from about 2 limes).)
• 1/4 cup Soy Sauce (Use gluten-free tamari or Bragg's Liquid Aminos for a gluten-free version.)
• 1/3 cup Honey (Use agave or maple syrup for a vegan option.)
• 1/4 cup Toasted Sesame Oil (Importnat: Adds a nutty aroma to the peanut sauce. Use good quality.)
• 1 - 1 1/2 teaspoons Cayenne Pepper (Adjust to desired heat level. Can also use sriracha sauce or red chili flakes.)
• 1 teaspoon Salt (Adjust to taste, for the peanut sauce.)

Instructions

1. Cook and Prepare the Noodles: Cook the noodles according to package directions. For rice noodles, pour boiling water over the noodles in a baking dish and let them soak until softened. Drain the noodles and rinse under cold running water to stop the cooking process and prevent sticking. Ensure the noodles are well drained.
2. Make the Peanut Sauce: While the noodles are cooking, combine the ginger, garlic, peanut butter, orange juice, lime juice, soy sauce (or gluten-free alternative), honey (or vegan alternative), toasted sesame oil, cayenne pepper, and salt in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasonings as needed. You may need to add more lime juice for acidity, cayenne for heat, or honey for sweetness.
3. Prepare the Vegetables: Wash and dry all vegetables. Shred the red cabbage and carrots. Thinly slice the radishes, red bell pepper, and green onions. Chop the fresh cilantro and mince the jalapeño (remove seeds for less heat).
4. Combine the Salad: In a large serving bowl, combine the cooked and cooled noodles, shredded red cabbage, shredded carrots, sliced radishes, sliced red bell pepper, sliced green onions, chopped cilantro, and minced jalapeño.
5. Dress the Salad: Pour the peanut sauce over the noodle and vegetable mixture. Toss gently until all ingredients are evenly coated with the sauce. Start with a smaller amount of sauce and add more until the salad is dressed to your liking. Reserve any remaining sauce for later, as the noodles will absorb the sauce over time.
6. Garnish and Serve: Transfer the salad to a serving platter or keep it in the bowl. Garnish with crushed roasted peanuts (or slivered almonds) and additional chopped cilantro. Serve immediately or chill for later. This salad is delicious served cold or at room temperature.
7. Optional Additions: Add protein, such as baked sesame ginger tofu, shredded or baked chicken, crispy tofu, or shrimp.