I am always trying new recipes that let me use one of my all-time favorite condiments, Spicy Peanut Sauce. This quick and easy sauce can turn any boring dish into something just a little more special. I love the versatility of this condiment and use it for a salad dressing, on noodles, in Asian-inspired dishes, and even as a marinade.
One of my old faithful recipes is this Thai Noodle Salad which I make at least once every month. The rice noodles meet that craving for a pasta-type dish and allows me to use up an array of random fresh veggies that I have in the fridge. This can be eaten as is or, for additional protein, chicken or chickpeas can be added. Best of all, it’s a vehicle to use my Spicy Peanut Sauce.
This recipe has options to use either chicken or, for my plant-based friends, canned chickpeas may be used. The only challenge with this bowl is to stop eating the sauce with a spoon and save enough for the salad!
Thai Noodle Salad with a Spicy Peanut Sauce
Ingredients
Chicken/ Chickpea Marinade
- 2 tbsp soy sauce/ gluten free tamari
- 1 tbsp coconut oil
- 1 tbsp rice wine vinegar
- pinch of pink Himalayan sea salt and fresh ground pepper
- 5 ounce chicken breast or 1, 14 ounce can of chickpeas
Noodle Salad
- 1 package rice noodles
- 1 bell pepper, cored, seeded, chopped
- 1/2 cup shredded carrot
- handful cilantro, loosely chopped
- 1/2 cup sprouted bean spouts
- 1 cup purple cabbage, chopped
Spicy Peanut Sauce
- 1/2 cup natural peanut butter or 1 cup raw peanuts
- 2 limes juice of 2 large limes
- 1 tbsp soy sauce or gluten-free tamari
- 1/2 piece fresh ginger, peeled
- 1 tbsp rice wine vinegar
- 1 tbsp sesame or coconut oil
- 1 tbsp dark maple syrup
- 1/2 tsp chipotle chilli pepper
Instructions
- Whisk rice vinegar, olive oil and gluten-free tamari. Pour over chicken and bake in the oven at 425º for 45 minutes. Place the marinade and chicken in a sealable bag and refrigerate for 2-4 hours to enhance flavor. If you’re short of time, it still tastes great if you want to quickly create this healthy dinner, without taking the time to marinate the chicken.
- For the chickpea option, use the same marinade recipe and soak the chickpeas for about 30 minutes, and then place them on a baking sheet lined with parchment paper and bake at 425 degrees for about 20-25 minutes.
- Place noodles in a large heatproof bowl and pour boiling water overtop and let sit for 3-4 minutes, until noodles are soft. Then drain and place back into the bow
- Top the noodles with shredded carrot, bell pepper slices, purple cabbage, chopped cilantro and sprouted bean sprouts
- Place all the sauce ingredients into a blender and process until well blended. You can add additional warm water if you desire a thinner sauce. * note: if you are using whole peanuts versus peanut butter, place peanuts in first to process to a powder, then add all the ingredients and blend.
- Top with sliced chicken or roasted chickpeas, pour the sauce over top, mix and bon appetit!
