A HEALTHY THAI NOODLE SALAD OVERFLOWING WITH FLAVOR
BRINGING HEALTH TO THE FOREFRONT
Susan is a self-made businesswoman set on teaching people the health benefits and joy that comes from vegan/plant-based nutrition and cooking. Her approachable style resonates with home cooks, taking the fear out of new recipes and ingredients. Susan believes that sharing her love of plant-based food can inspire people to consider changes in their own life, benefiting their family’s health, slowing climate change, and ending animal cruelty.
Susan’s greatest joy is cooking. Her extensive travels have inspired her recipes, as has her home in North Vancouver, B.C. Canada, where she has her own garden and forages in the nearby forest for ingredients. Her philosophy is that we are all connected. Her deep love of animals and her daughter Carrington reminds her of this interconnectedness every day. Carrington is the best inspiration for her plant-based life. Susan and her husband have raised their daughter vegan from birth, and she is a thriving 3-year-old.
THAI NOODLE SALAD. IT’S SO EASY!
This Thai Noodle Salad is PACKED with flavor. It has all the good fats, healthy veggies, protein, and fantastic textures you want in your meal. The peanut lime sauce the salad is tossed in is to die for. There is so much yum to be had with this recipe. You can have this bowl of yumminess in about 20 minutes with very little effort, so go ahead and give it a try.
Vegan Thai Noodle Salad with the BEST EVER Spicy Peanut Lime Sauce
- For The Salad:
- 250 g white thick cut rice noodles or brown (thick cut) rice noodles *
- 2 tbsp vegetable or sesame oil optional
- 1 cup carrot shredded
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 1 cup purple cabbage thinly sliced
- 2 cups crispy lettuce thinly sliced
- 1/2 cucumber sliced vertically, deseeded and thinly sliced
- 2 stalks green onion thinly sliced (or sub for 1/4 cup chives)
- 250 g firm tofu
- 1/4 cup chopped unsalted peanuts can sub cashews
- 2 tbsp black sesame seeds
- Fresh herbs: cilantro, thai basil, mint, lemon balm
- Lime wedges for serving
- Garnish with edible pansies optional
- For The Dressing:
- 1 1/2 cups smooth peanut butter Room temperature*
- 1/2 cup soya sauce tamari for gluten-free
- 1/4 cup apple cider vinegar
- 1/3 cup maple syrup
- 1/4 cup + 1 tbsp fresh squeezed lime juice 4 limes *
- 4 tbsp Siracha or to taste
- 1/4 cup hot water to thin more if needed
- Bring a medium pot of water to a boil. Add rice noodles and allow to soak for 4-6 minutes. Loosen with a fork and check on them every few minutes. They should be tender not mushy when ready. Strain and rinse with cold running water, tossing until the water runs clear.
- Add to mixing bowl and sprinkle with a 2 tbsp vegetable oil to prevent noodles from sticking.
- Make the dressing by whisking together all ingredients in a small bowl. You can also use a blender or food processor. Taste and adjust flavors as desired.
- Add the dressing to the noodles and toss until thoroughly combined.
- Divide noodles into serving bowls and top with vegetables, tofu, herbs and garnishes.
*See post for recipe substitutions and adaptations.
*See tip in post for how to get the most juice out of your limes
-If serving a large group, toss vegetables with the noodles and dressing. Top with tofu and garnishes.
-If sharing after the salad has been chilled, allow the salad to come to room temperature for about 30 minutes so the fats in the dressing can soften.
-Refrigerate leftovers in a sealed container for up to 5 days.
Recipe by: Susan Pratt
THANKS FOR JOINING US FOR LUNCH!
I love a good Thai noodle dish so this recipe is super exciting. Susan made such a beautiful and healthy dish for us and I can’t wait to try it. The peanut sauce looks simply amazing. Give it a try and let us know how you liked it. Be sure to take a photo of your finished product and tag @JaneUnChainedNews on Instagram. If you are looking for more easy vegan recipes to cook up, be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!