Thai Noodle Salad

Thai Noodle Salad is a bright, fresh salad which combines rice noodles, a ginger peanut sauce, and fresh vegetables to bring you the perfect dish for a warm summer evening. Thai Noodle Salad is a great dish to make with helpers, as all of the steps are simple and easy to follow.

Serves 4

Ingredients:
1/2 cup raw cashews
7 oz rice noodles
1/2 cup frozen edamame, de-shelled
1/2 cup ginger (about 1.5 oz)
2 cloves garlic
1/2 cup lime juice
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon sriracha
2 cups red cabbage, shredded
1 cup carrot, shredded
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup snow peas, ends cut off and diced
2 green onions, bias chopped*
1/2 oz basil, chiffonade
1/2 oz mint, chiffonade
1/4 oz cilantro, chopped

Directions:

1. Preheat oven to 400°F/204°C. Evenly spread cashews on a baking sheet; bake for 5 minutes or until golden brown.

2. In a large pot bring salted water to a boil. Add noodles and edamame; cooking until noodles are al dente.

3. In a food processor or blender add peeled ginger and garlic; pulse until minced. Add lime juice, peanut butter, soy sauce maple syrup, and sriracha.

4. Once noodles are done, immediately toss with ginger peanut sauce in a large wide bowl until all noodles are coated.

5. Add red cabbage, carrot, bell peppers, snow peas, basil, mint, and cilantro to the large bowl with dressed noodles. Toss gently to combine.

Pro Tip: Since there are so many vegetables in this dish this is a great recipe to practice your knife cuts.