Thai Noodle Salad

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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It can be scary to step out of our comfort zones when it comes to cooking. For most of us, the foods and recipes we know are what we stick with in our every day cooking. Once I was experimenting a little and created this delicious Thai-inspired noodle salad. It has cucumbers, carrots, cilantro, and pineapple, all tossed in a peanut sauce. You can use rice noodles or Japanese yakisoba noodles in this recipe.

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Thai Noodle Recipe

Ingredients

  • 1 12-oz can chopped pineapple
  • 4 cups yakisoba noodles
  • 1 cup chopped cucumber
  • 1 cup shredded carrots
  • 1/2 cup chopped cilantro
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 1/2 tbsp ginger powder
  • 2 tbsp sesame oil
  • 2 tbsp canola oil
  • 1 tbsp lime juice
  • 2 tbsp brown sugar

Instructions

  1. Add peanut butter, soy sauce, oils, lime juice and sugar to a small Magic Bullet cup and blend well.
  2. Toss the cooked and cooled noodles with the cucumber, pineapple, carrots and cilantro and then with the peanut sauce until well mixed.
  3. Chill before serving.

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Makes 4 servings

 

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