Ingredients
Scale
For the Thai Peanut Sauce:
- 1 15-oz. can of light coconut milk
- 1/2 cup natural peanut butter
- 1/4 cup brown sugar
- 1/4 cup red Thai-style curry paste
- 2 Tablespoons fish sauce
- 1 teaspoon white or rice vinegar
- 1 – 2 teaspoons freshly grated ginger
- 2 – 3 cloves garlic, peeled & chopped
- 1/4 – 1/2 teaspoon cayenne or Sriracha (optional)
For the Asian Honey Sesame dressing:
- 1/4 cup rice vinegar
- 2 Tablespoons canola oil
- 3 Tablespoons honey
- 2 Tablespoons soy sauce
- 1 teaspoon sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon stone ground or Chinese mustard
- 1 Tablespoon grated fresh ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon sesame oil
For the salad:
- Chopped chicken
- Whole wheat noodles
- Romaine or butter lettuce and/or baby spinach
- Chopped green onion
- Fresh cilantro leaves
- Matchstick carrots
- Fresh orange slices (or mandarin oranges)
- Chopped roasted peanuts
Instructions
- Whisk together all the Peanut sauce ingredients in a bowl (or blend briefly in a blender or food processor to mix).
- Put all the dressing ingredients in a jar or bottle and shake well to blend.
- Cook the noodles. Toss the noodles with some of the peanut sauce to coat. Save any leftover sauce in a covered container in the fridge for future use.
- To make the salad: make a bed of greens, top with the saucy noodles, chopped chicken, peanuts, green onion, carrots, & cilantro. Drizzle with a bit of dressing.
Notes
Make this as a salad in a jar by putting a Tablespoon or two of the dressing on bottom of a wide mouth quart jar. Add the oranges, carrots, then top with noodles, then fill with lettuce & green onions on top. Cover and refrigerate. Put the peanuts in a small container to sprinkle on at serving time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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