Thai Noodle Salad Recipe - Gluten Free & Soy Free

Impulsive Culinarian’s Quick & Easy Roasted Cumin Basmati Rice Recipe

Ingredients
  • 4 ounces Gluten Free Spaghetti Noodles
  • 1 tbsp Sesame Oil
  • 1 tbsp Olive Oil
  • 1 Carrot, thinly sliced
  • 4 ounces Snow Peas, trimmed & chopped
  • 1 cup Napa Cabbage, shredded
  • 1 clove Garlic, thinly  sliced
  • 1 tbsp Fresh Ginger, minced
  • 1/4 cup Smooth Peanut Butter
  • 2 tbsp Lemon Juice
  • 2 tbsp White Wine
  • 1/2 tsp Fine Sea Salt
  • 2 tbsp Sesame Seeds

 

Instructions
  • Cook  spaghetti noodles as per package instructions
  • Heat a non-stick skillet or wok over medium-high heat
  • Add sesame & olive oil to skillet
  • Saute carrots & snow peas for 2 minutes
  • Add garlic & ginger, saute for another 30  seconds, stirring frequently
  • Add cabbage, saute for another minute stirring frequently
  • Remove from heat and set aside
  • In a small bowl, whisk together thee peanut butter, lemon juice, white wine and salt until thoroughly combined
  • Drain & thoroughly rinse the cooked noodles
  • In a large bowl, combine the pasta, vegetables, peanut sauce and sesame seeds
  • Gently mix with salad tongs until noodles are fully coated
  • Serve immediately or refrigerate as desired