Pad Thai Salad Bowl
If you love pad Thai, you will LOVE this summer salad version! Loaded with fresh vegetables and citrus flavors, this bowl is perfect for a hot summer day lunch or picnic. You can add tofu to it if you want, but I don’t think it needs it.
Ingredients
Noodles
- 6 ounces rice noodles
- 4 cups cabbage, carrots, radish mix, (shredded)
- 1 red bell pepper, (finely sliced)
- 1 cup snap peas
- 1/2 bunch cilantro, (chopped)
- 1/2 cup roasted peanuts, (crushed, for garnish)
Peanut Sauce
- 1 teaspoon ginger, (finely grated)
- 1 clove garlic
- 1/4 cup peanut butter
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce or gluten-free soy sauce
- 3 tablespoons agave
- 3 tablespoons toasted sesame oil
- 1/2 teaspoon salt
Instructions
- Cook noodles according to the directions on the package.
- In the meantime, blend all peanut sauce ingredients (ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, agave, sesame oil, salt) in a blender until smooth.
- Place shredded veggies, bell pepper, snap peas, and cilantro into a serving bowl and toss.
- Add cold noodles to the serving bowl and toss again.
- Pour peanut sauce over top and toss well to combine.
- Taste, adjust salt, and garnish with roasted peanuts, cilantro, and lime wedge.