Thai Peanut Noodle Salad

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Thai Peanut Noodle Salad
  • Duration
  • Prep Time
  • 8 to 10 ServingsServings

Ingredients

  • For the dressing:
  • 8 to 12 ounces Florida orange juice
  • 2 tablespoons grated fresh ginger
  • 8 cloves garlic
  • 1 teaspoon sriracha sauce
  • 1 cup smooth peanut butter
  • 4 ounces soy sauce
  • 3 ounces rice vinegar or Chinese black vinegar
  • 3 ounces sesame oil, toasted
  • For the salad:
  • 1 lb. cellophane noodles, softened in florida orange juice and drained
  • 2 pounds carrots, cut into julienne strips
  • 2 hothouse cucumbers, cut into julienne strips
  • 1 pound fresh bean sprouts
  • 2 to 4 red bell peppers, cut into julienne strips
  • 3 pounds chicken strips, cooked
  • 1 bunch green onion, finely chopped
  • 1/2 bunch fresh cilantro, finely chopped

Preparation

Preparation

1 Combine 8 ounces orange juice and remaining ingredients in food processor and purée until smooth. Add additional orange juice if desired to adjust consistency.

3 For the salad:

4 Combine all ingredients in large bowl and toss to combine. Add peanut dressing and toss gently until salad is coated with dressing. Serve immediately.

Source: The Florida Department of Citrus