Thai Peanut Noodle Salad

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with less saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a unique flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is a budget-friendly alternative.

Preheat air fryer to 325 degrees.

Roast cashews in air fryer for 6-8 minutes, stirring halfway.

Soak 4 ounces of rice noodles in boiling water for up to 5 minutes until softened.

Drain rice noodles and rinse under cold water to stop cooking.

Cut rice noodles into manageable pieces with kitchen shears.

Add 1.5 cups mung beans and 1 cup chopped sugar snap peas to a bowl.

Add 1/4 cup shredded carrots and 2 cups of pre-shredded vegetable blend to the bowl.

Chop 2 scallions and add to the bowl.

Chop yellow and red bell peppers into strips and add to the bowl.

Chop 1/4 cup each of fresh cilantro and fresh mint, then add to the bowl.

Chop roasted cashews and add to the bowl, reserving some whole for garnish.

In a mini food processor, combine 1 inch of peeled ginger, 2 cloves of garlic, 6 tablespoons of Jif peanut butter, juice of 1 lime, 1.5 tablespoons of sugar substitute, 3.5 tablespoons of tamari, 2 teaspoons of sriracha, and 3-4 tablespoons of hot water.

Pulse until dressing is smooth and combined.

Add rice noodles to the vegetable mixture and mix well.

Pour peanut dressing over the noodle and vegetable mixture and stir thoroughly to coat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens