Crunchy Thai Noodle Salad With Creamy Peanut Dressing

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute for fish sauce in vegetarian versions.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: sunflower seeds

Sunflower seeds provide a similar crunch and flavor at a lower cost.

Prepare the dressing by mixing together 1/4 cup creamy peanut butter, 1 clove minced garlic, 1 teaspoon minced ginger, 1/4 cup freshly squeezed orange juice, 3 teaspoons lemon juice, 2 tablespoons soy sauce, 3 tablespoons Thai sweet chili sauce, 3 teaspoons sesame oil, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon salt in a bowl; set aside.

For the salad, gather 4 cups of vegetables: 1 sliced green pepper, 1 sliced carrot, sliced red cabbage, 1 cup blanched broccoli, and 2 chopped spring onions.

Add around 200 grams of boiled and cooled noodles to the vegetables and chop them slightly for easier eating; give everything a quick mix.

Pour the dressing over the salad and toss to coat the vegetables evenly.

If using, marinate 2 chicken breasts in salt, pepper, and paprika, then grill them until evenly cooked; allow to rest and come to room temperature before slicing.

Add the sliced chicken to the salad and mix through once more.

Top the salad with sliced green onions and toasted sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens