Thai Peanut Noodle Salad Recipe

• porções: 6 servings
• tempo ativo: 25 minutes
• tempo total: 30 minutes

Ingredientes

1/2 C (65g) Cashews (or peanuts)

1 C (140g) Shelled Edamame (frozen)

4 oz (110g) Rice Stick Noodles

1-2 tsp Sesame Oil (optional, *see note)

1 1/2 C (155g) Red or Yellow Bell Pepper (about 1 large, I like to mix red and yellow)

1 C (45g) Carrots (shredded)

3 C (190g) Cabbage (green and purple mixed, shredded)

1 C (100g) Sugar Snap Peas (or snow peas, sliced into bite size pieces on the bias)

1/2 C (30g) Green Onions (sliced thin on the bias)

Herbs such as Thai basil, mint and cilantro

1 inch (2.5cm) Nub Fresh Ginger (peeled)

2 Plump Cloves of Garlic

6 Tbs (100g) Peanut Butter (smooth, natural)

2 1/2 Tbs Lime Juice (from about one lime)

3 1/2 Tbs Tamari (**soy sauce may be used if desired (see note)

2 Tbs Maple Syrup (or honey)

2 tsp Sriracha (or 1/4 tsp red chili flakes)

3-4 Tbs Hot Water (to thin the dressing)

Instruções

For the Salad

Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Rough chop. Set aside 2 Tbs for garnish.

Bring a medium pot of water to a boil. Once boiling add the frozen edamame. Set a timer for five minutes and cook the edamame on high heat. The water should return to a boil. Set a strainer inside a large bowl to retain the water from the edamame. After 5-6 minutes of cooking and the edamame is tender, strain the edamame reserving the water in a large bowl. Rinse the edamame under cool running water. Set the edamame aside.

Working quickly, into the reserved water, add the rice noodles. Allow the noodles to soak for 4-6 minutes in the previously boiled edamame water. 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. Wipe the bowl dry and add the rice noodles to the bowl. Drizzle with sesame oil if using and toss. Otherwise, add the edamame to the rice noodles.

To the mixing bowl add the cashews, peppers, carrots, cabbage, peas, onions and herbs. Set in the refrigerator while making the dressing.

For the Dressing

Into the bowl of a food processor, add the ginger, garlic, peanut butter, lime, Tamari, maple and Sriracha. With the processor running drizzle in a few Tbs of hot water. Process until smooth. Check consistency. The dressing needs to be thick enough to stick to the noodles and veggies. If too thin, it'll sink to the bottom of the bowl. Add up to two more Tbs of water if desired.

To Assemble

Pour the dressing over the salad, holding out about 1/4 C. Toss salad thoroughly so that all the noodles and veggies are covered. Add additional dressing if desired. Transfer to a serving bowl and sprinkle additional herbs and 2 Tbs of cashews over the top. Serve with lime wedges and Sriracha.

Thai Peanut Salad holds well in the fridge for up to three days. If desired, set out at room temperature at least 30 minutes prior to serving to allow the fats to soften.

Nutrição

• Calorias: 326 kcal
• Gordura Total: 15 g
• Gordura Saturada: 3 g
• Gordura Insaturada: 11 g
• Gordura Trans: 0.002 g
• Sódio: 754 mg
• Carboidrato Total: 39 g
• Fibra Dietética: 6 g
• Açúcares Totais: 12 g
• Proteína: 12 g