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Community library
Thai Pasta Salad
16
Servings
15
Ingredients
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Ingredients
Makes 16 servings- Rice Noodles 2.0 pound(s)
- Red Cabbage/Cabbage 0.75 head(s)
- Carrots 7.0 whole
- Radish 1.0 bunch(es)
- Bell Peppers 4.0 whole
- Green Onion 4.0 whole
- Fresh Cilantro 0.5 cup(s)
- Ginger 3.0 ounce(s)
- Garlic Head 0.3 whole
- Limes 2.0 whole
- Honey 0.03 bottle(s)
- Sesame Oil 9.0 tablespoon(s)
- Peanut Butter 0.1 jar(s)
- Canned Chicken 1.0 can(s)
- Tamari (Soy Sauce) 0.5 jar(s)
Dietary Restrictions
Peanuts
Recipe Instructions
IF PEANUT FREE: Use sunbutter instead of peanut butter for full group
IF VEGETARIANS in group: Serve chicken separately or make two pots
Boil noodles until tender (3-8mins.)
Finely mince, 3 oz of ginger and 3 cloves of garlic
In sauce pan, melt and mix: 1.5-2 cups of peanut butter, 1/2 lime's worth of fresh squeezed lime juice, 6 Tbsp Coconut aminos, 6 Tbsp of Honey, 6 Tbsp of sesame oil, canned chicken (If no VEGETARIANS), pinch of salt + pepper. Add your minced ginger and garlic. Mix until fully combined.
Using cheese grater, shred carrots and radishes. Finely chop cabbage and cilantro. Slice bell peppers and green onions into thin pieces. Mix in large serving bowl.
Once your noodles are cooked, drain, then add them to your veggie mix. Pouring your fully combined sauce on top. Mix until evenly coated.
Extra lime slices as garnish if desired. Serve.
