Name: Warm Thai Noodle Salad
Yield: Makes 4 Servings
Cuisine: Thai
Ingredients: 1 tablespoon reduced-sodium tamari; 1 tablespoon rice vinegar or additional balsamic vinegar; ½ cup no-salt-added creamy or crunchy peanut butter; 1 tablespoon toasted sesame oil; 1 tablespoon garlic-infused olive oil; Thai Red Curry Paste, Mild Hot Sauce, Good-to-Your-Gut Sriracha Sauce, or Tabasco; 1 cup bean sprouts; Sea salt; ¼ cup Toasted Pumpkin or Sunflower Seeds (), Seasoned Pumpkin or Sunflower Seeds (chopped or crushed unsalted roasted peanuts; ½ cup shredded carrots; ½ cup matchstick-sliced bell peppers (any color); ½ cup finely shredded red or green cabbage; 12 ounces gluten-free spaghetti; ½ cup matchstick-sliced English cucumber; 1 tablespoon balsamic vinegar; 1 tablespoon freshly squeezed lemon or lime juice; ½ cup sliced scallion greens or chives; ½ cup chopped fresh cilantro or flat-leaf parsley, lightly packed; ½ cup thinly sliced, matchstick-sliced, or diced water chestnuts; ½ cup thinly sliced, half-moon sliced, or matchstick-sliced red radishes; 2 teaspoons peeled and grated fresh ginger, or ½ teaspoon ground ginger; 1 teaspoon pure maple syrup; Water, as needed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Warm noodle salad loaded with crunchy veggies and tossed with a spicy dressing is irresistible. It makes a sublime addition to a buffet or party meal as a first course or main dish.

Ingredients

Dressing and Noodles

½ cup no-salt-added creamy or crunchy peanut butter
1 tablespoon balsamic vinegar

Method

To make the dressing, put the peanut butter, balsamic vinegar, rice vinegar, tamari, sesame oil, garlic-infused oil, lemon juice, ginger, and maple syrup in a large bowl. Stir vigorously until smooth and well combined. Gradually whisk in enough water (about ¾ cup) to make a fairly thick but pourable sauce, beating vigorously after each addition until completely smooth. Season with curry paste a