![]() ![]() I love them because they are naturally gluten-free and only take a few minutes to cook. Rice Noodles: I use thin rice noodles when making this salad recipe.To make Cold Thai Noodle Salad, you will need: This Thai salad is also an ideal recipe for unexpected guests, because you can throw this salad together at a moment’s notice! Cold Thai Noodle Salad Ingredientsīefore we get to the recipe, let’s discuss ingredients. ![]() It makes a perfect meal for warm weather, so it is a great dish for spring and summer potlucks and gatherings. This quick cold noodle salad is made with tender rice noodles, crunchy shredded cabbage and carrots, roasted peanuts and fresh cilantro, tossed in a creamy coconut milk-based dressing. It is naturally gluten-free, vegan-adaptable, and ready to eat in just 10 minutes! Learn how to make homemade Thai noodle salad with this fast and simple recipe. It is light, refreshing, and infused with fragrant Thai flavors. Serve hot or cold.This Cold Thai Noodle Salad with Coconut Lime Dressing recipe is both creamy and crunchy. ASSEMBLY: Toss stir-fried noodles with the chicken and veggie mixture.Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too). Finish cooking them in a skillet over medium high heat. NOODLES: Drain the noodles (they should be softened at this point).Rest for 5-10 minutes, then cut and add to the veggies. CHICKEN: Bake the marinated chicken for 15-20 minutes.VEGGIES: Prep all your veggies and toss together in a bowl.Add the peanut butter to the dressing in the food processor pulse, then taste and adjust. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter.PREP: Start soaking the rice noodles in a bowl of cold water.Just a happy, back-on-track Peanut Noodle Salad with that extra-limey dressing, for the love of all things wonderful. Without it taking more than 45 minutes.Īll in all, this salad is kind of a cousin of a few other salads I have on the blog (think Spicy Peanut Soba Noodle Salad, Thai Chicken Salad, Vietnamese Chicken Salad w Noodles, Chopped Thai Salad: vegetarian version), but tailored to what I exactly wanted and had on hand at the particular moment yesterday, which was a way to reset to healthy, veggie-and-protein packed eating that didn’t taste lonely and depressing. The written recipe looks like a lot of work, and it does take a little time to prep each part, but it’s in that therapeutic way where you feel like you have really given your food the time and intention it deserves. ![]() I picked out a few of my favorite colorful vegetables for a peanut noodle salad situation (peppers, spinach, carrots) and then tossed it all with stir fried brown rice noodles and a quick and easy punchy Thai-inspired peanut lime dressing. I marinated it and then baked it so it was perfectly cooked and flavorful. I felt the need for both veggies and protein, and even though I’m usually 100% picky and weird about chicken, this chicken was okay for me. I got home from the trip on Sunday night, did a reset on Monday including a speedy fast trip to the grocery store, and found myself yesterday chopping like a ninja and then devouring this salad as a “detox” back into normal person eating (a tad generous with the term detox, maybe, yes, leave me alone I’M PREG). □ And I want to talk more in depth about everything that’s going on right now, because is it just me? Or does it feel like things are kinda heavy? I am still mentally working out how to even talk about it.īut for today, I’m just giving my food life to you in real-time. I’ll tell you more about it later this week – I have just a few pictures to share. We soaked up the sun and the ocean, we had pizza delivered to our room for a midnight snack, and we reconnected over slow meals in sweet, hard, and meaningful ways. Mostly it was really nice to get away from Facebook and CNN and NPR radio news for a few days, and to have 4-hour extended happy hour sessions and watch seals flopping in and out of the ocean and pop in for a little ice cream at 11am because it’s California and WHY NOT. Our girls’ trip to San Diego this weekend was just… well, it was a lot of different things. And by “norm”, I mean the first time in a few months thanks to all that first trimester craziness. With the help of this friendly little peanut noodle salad and its packed-in veggies, protein, healthy fats, and major flavor, I am doing some post-girls’-trip resetting to get back to the norm of solid healthy eating. ![]()
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