Thai Style Noodle Salad

A fresh, vibrant Thai-inspired noodle salad featuring tender egg noodles tossed with crisp veggies, fragrant cilantro, and a creamy peanut–lime dressing. Light, colorful, and full of flavor, this dish is perfect as a refreshing side or a satisfying stand-alone meal—finished with crunchy peanuts for the perfect bite.

Ingredients

• 8 oz Jake & Amos Narrow Egg Noodle (SKU 444720)
• 2 Tbsp sesame oil, separated
• 1 bag coleslaw mix
• 1 red bell pepper, thinly sliced
• 3 scallions, sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 peanuts, chopped(garnish)
• DRESSING:
• 1/3 cup creamy peanut butter
• 2 Tbsp lime juice
• 3 Tbsp water
• 2 Tbsp rice vinegar
• 2 Tbsp soy sauce
• 2 Tbsp maple syrup
• 1/2 tsp ground ginger
• 1 clove garlic, minced
• 1 tsp sriracha

Instructions

1. Start by cooking egg noodles in 3-4 quarts salted boiling water for 12-15 minutes or until desired tenderness. Drain and rinse in cold water until cool. Then toss in 1 Tablespoon sesame oil.
2. Make the dressing. Wisk together all dressing ingredients until smooth.
3. Place noodles along with the coleslaw mix, red pepper, scallions and cilantro into a large bowl.
4. Pour dressing over salad and toss to coat. (I like to make a double recipe of the dressing to add)
5. Let set for 10 minutes to marinate. Sprinkle with chopped peanuts and serve.