Refreshing noodle salad!

A nutty, flavourful salad recipe – inspired by the traditional Thai dish, Pad Thai.

Credits: Dietitian Jowynna Yeo

Print the recipe! Thai Peanut Noodle Salad

Key facts

Preparation: 15 mins
Cooking: 10 mins
Total: 25 mins
Serves: 2

Ingredients

2 pieces of SN Organic Handmade Vegetable Noodles (any flavour)

Sauce

1 tbsp SN Homemade Peanut Butter (Smooth / Creamy)
1 tbsp SN Traditional Soy Sauce
1 tbsp SN Fresh Raw Honey
1 tsp SN Virgin Organic Coconut Oil
1 tsp water
2 cloves Morado Garlic, minced

Toppings

1/2 Organic Carrot, fine julienne
1/2 Organic Cucumber, julienne
1 handful of Organic Pea Sprouts (~30g)
4 tbsp SN Organic Raw Peanut Kernels, roasted and chopped into fine pieces / blended
2 pieces of Firm Tofu, diced (optional)

Method

Cook noodles in boiling water for approximately 5 minutes.
Drain and transfer to a bowl of ice to cool for chewy texture! Set aside while you make the dressing.
Combine peanut butter, soy sauce, honey, coconut oil and garlic. Whisk until homogenous.
Drain your cold noodles and mix with the sauce.
Add pea sprouts, shredded cucumber and carrots in. Toss to combine.
Garnish with chopped roasted peanuts and diced tofu. Enjoy!

Click to find out more about this recipe

Taking inspiration from Pad Thai, a good combination of nutty and savoury, different textures and vegetables – this recipe was formed. It’s quick, simple and delicious for all ages. In fact, noodle salads are a great way to add more vegetables in a meal, especially for picky eaters and busy adults.

The ingredients!
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