Ingredients
- ⅓ cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon garlic
- 1 tablespoon ginger
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- ⅓ cup coconut milk
- ¼ teaspoon red chili paste
- 9oz soba noodles
- 1 red pepper, julienne
- 2 cups broccoli slaw
- Garnishes: peanuts and green onions
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Thai Peanut Noodle Salad
Time: 15 minutes prep, 4 minutes cook
Servings: 8
Directions
- Bring the water to a boil in a sauce pot for the Soba Noodles. While the water is heating, stir the first ten ingredients (peanut butter, soy sauce, honey, garlic, ginger, sesame oil, lime juice and zest, coconut milk, and chili paste) together in a bowl and set aside. Wash and cut the red pepper into long thin strips.
- Cook the soba noodles per the directions on the package. Once cooked, rinse in cold water.
- Mix the sauce, soba noodles, red pepper and broccoli slaw together,
- If you want to serve cold, let the salad chill in the fridge for two hours.
- Garnish with extra peanuts and green onions.
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Summary
Cold Thai peanut noodle salad made with soba noodles, red pepper, broccoli slaw and topped with a creamy coconut peanut sauce.
