February 6, 2013 by Meg G.
If you’re a fan of peanut sauce, this recipe might change your life. Okay, maybe that’s an overstatement, but it will probably become your next favorite weeknight meal.
This sauce is delicious enough to eat with a spoon: creamy, limey, spicy, and fresh all at the same time. Toss it over some noodles, throw in some sautéed tofu (or your favorite protein), top with fresh cilantro (or not), and you’ve got goodness in a bowl. Here goes!
Thai Noodle Salad with Peanut Sauce – adapted from Quick Fix Vegetarian by Robin Robertson
- 8 ounces dried flat rice noodles or linguine
- 1 Tablespoon toasted sesame oil
- 1/3 cup peanut butter
- 2 Tablespoons freshly squeezed lime juice
- 1 Tablespoon tamari
- 1 teaspoon light brown sugar
- 1/4 teaspoon cayenne
- 1 large carrot, shredded
- 1 cup frozen baby peas, thawed
- 1/4 cup minced scallions
- 1 block of tofu
- handful of chopped fresh cilantro for garnish
- Cook the noodles in a large pot of boiling water according to package directions. Drain and rinse the noodles under cold water and transfer to a large bowl. Toss with the sesame oil.
- If using tofu, cut into one inch squares. Pan fry in about a tablespoon of olive or sesame oil, until golden. Splash with some soy sauce for additional flavor and color.
- While the tofu is cooking, combine the peanut butter, lime juice, tamari, brown sugar, and cayenne in a large bowl, whisking to blend well. Add a small amount of water if necessary to make a smooth sauce. Set aside.
- To the dressing in the bowl, add the carrot, peas, scallions, and the cooked noodles. Toss gently to combine. Serve at room temperature.