Summertime is all about cold salads. Unfortunately, I am not a fan of most of them. Cole slaw and potato salad- at least in their usual form- are not filling up my picnic basket!
I have a thing with mayo...it's so gross! But sometimes, a cold salad sounds delightful on a warm, summer day! Luckily, this Thai noodle salad is best enjoyed cold! Fresh, crunchy, and satisfying- it's also easy to prepare, gluten free, and ready in 30 minutes or less!
I like to think of this dish as pad Thai in salad form. With lots of textures- soft, creamy, crisp, crunchy- it is sure to please everyone! You can even sauté some or all of the veggies, more like a stir fry. And, with leftover chicken and raw veggies- it can be ready in 15 minutes! Really, as long as it takes you to whisk a dressing, toss salad ingredients in a bowl, and cook some noodles.
Simple to prepare, yet fun and tasty enough for your next picnic or backyard BBQ! And, with no dairy or mayo products, no need to worry about any ingredients that may spoil! But, for best results- I'd suggest mixing in the dressing only if you're going to consume within the next 24 hours. Otherwise, I'd suggest storing separately and adding the dressing just before serving.
This simple sauce features creamy peanut butter! Perfect drizzled over a salad or used as a dip for chicken satay or even chicken fingers!
Coconut Aminos or Soy Sauce
Sesame Oil (optional)
Thai noodles are terrific served at any temperature! Thai noodles can be served warm in dishes like pad Thai and stir fries. These noodles can also be served cold mostly in salads.
With crisp, fresh veggies and a creamy peanut dressing- this gluten free Thai noodle salad makes an easy weeknight dinner, simple lunch, or picnic staple!
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A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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