Main Meals
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September 22, 2016
Thai Peanut and Rice Noodle Salad
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I posted this picture on Instgram yesterday and my buddy and fellow doctor, Dr. P, requested the recipe. Since I am sitting on my butt all day and not working, I figured I would oblige (this time). In the past Dr. P has also told me that she never reads blog posts and skips right to the recipe, so in her honor I am not going to say anything else, just show you the food and the recipe :).
Happy eating and best health,
Dr. G
Ingredients
- 4 oz cooked thin rice noodles
- 2 cups of pea shoots
- 1 cup of cilantro, coarsely chopped
- 1/4 cup Thai basil (regular basil works too), coarsely chopped
- 2 carrots, sliced thin
- 1 cup black beans
- 1/2 small purple cabbage, sliced thin
- 3 tablespoons rice vinegar
- 3 tablespoons lime juice
- 2 teaspoons siracha sauce
- 1 teaspoon agave (or more, to taste)
- 1/4 cup dry roasted unsalted peanuts, chopped
Instructions
- Cook rice noodles according to package instructions, drain, and set aside to cool
- Toss pea shoots, cabbage, carrots, black beans and herbs in a bowl
- In a separate bowl whisk together rice vinegar, lime juice, siracha, agave, and peanuts.
- Divide salad ingredients into 2 bowls, add half of the noodles on top of each bowl, and then pour on dressing.
- Eat at room temperature or chill if desired.
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