This has been our favourite salad this summer. It's a bowl of goodness. I love that this is even considered a salad. Also, it's gluten-free, dairy-free, and vegetarian, but you could totally make it into a complete meal by adding grilled chicken or another protein.
The recipe is from the Whitewater Cooks with Friends cookbook, which if you haven't flipped through before is just chock full of beautiful, unique recipes. There are four books in the cookbook series, and if you have ever been to my house for dinner then you have probably tried something from at least one of them. The series is definitely in my Top 5 cookbooks.
This recipe makes a large salad, so it's perfect for a gathering. I can't even explain to you how good the dressing is. It's like delicious peanut sauce had babies with a super fresh salad dressing. Its by far the best Thai salad that the Hubby and I have ever eaten. The ingredients are a bit of an investment, but once you have them in your pantry you are all set for the second, third, fourth time that you re-make the salad (because you will!).
This summer has been soooo beautiful in B.C., and it's been hard to find time to post. Also I don't cook dinner ever anymore (just kidding, kinda). I hope all of you have had a hard time staying indoors this summer too!
For a printer-friendly version of any recipe, simply click 'Print' below the title of any blog post. Voila - a clean recipe without my ramblings or any pictures!
One Year Ago: Mango and Black Bean Quinoa Salad
Two Years Ago: Watermelon Salad with Feta and Fresh Mint
Three Years Ago: Pesto Edamame Salad
Thai Noodle Salad with Peanut Dressing
Recipe Source: Whitewater Cooks with Friends
- 1/2 cup peanut butter
- 1 lime, juice and zest of
- 2 teaspoons sesame oil
- 4 tablespoons Thai sweet chili sauce
- 4 tablespoons rice vinegar
- 4 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and grated
- 1/2 bunch cilantro, chopped
- 1/4 cup vegetable oil
- 2 tablespoons butter
- 1 cup slivered almonds
- 3 tablespoons sesame seeds, toasted
- 1/4 teaspoon Chinese five-spice
- 1 teaspoon salt
- 1 teaspoon sugar
- 16-ounce package pad thai rice noodles
- 1 kettle full of boiling water
- 2 tablespoons sesame oil
- 2 carrots, julienned
- 1/2 long English cucumber, seeded and julienned
- 1 red pepper, seeded and julienned
- 2 cups bean sprouts (washed well)
- 1 bunch green onions, sliced diagonally
Blenderize all Dressing ingredients except cilantro and vegetable oil, using an immersion blender or a food processor, until just mixed. Then, while still mixing, add vegetable oil in a slow steady stream. stir in half of the cilantro, setting the rest aside.
Heat butter in a pan, then add the slivered almonds, sesame seeds, five-spice, and salt, stirring until golden brown, about 3-4 minutes. Add sugar and cook, while stirring, for another 30 seconds. Remove from heat and allow to cool completely.
Place rice noodles into a large bowl, and pour the boiling hot water over top until covered completely. Soak for 10 minutes, or until just tender. To avoid the noodles sticking together, give them a store every couple of minutes. Once cooked, drain the noodles, rinse with cold water, put back into the bowl, and toss with sesame oil.
Add the julienned carrots, julienned cucumber, julienned red pepper, bean sprouts, and green onions to the noodles. Add the dressing. Toss to combine all ingredients (you may need to use your hands - I do!).
Garnish with the remaining cilantro, and the toasted almonds and sesame seeds.