A couple weekends ago I went to visit some family in my hometown of Stafford, VA and stumbled across a farmers market. Of course they had the usual local fruits and vegetables which is all good and well but what I really like going to farmers markets for are the local artesian goodies. So I walked around for a bit, grabbed some veggies for dinner and THEN I came across the Sprelly table selling homemade nut butters. Right away I spotted the sweet Thai chili peanut butter in the corner of my eye and let me tell you I was blown away. It is SO GOOD!
So I immediately started thinking, ‘Okay…what can I make with this?’ I mean…of course it’s perfect on its own with some veggies or crackers but I thought this would be perfect in a noodle salad dressing. This noodle salad is the perfect summer recipe. It’s light and the sweet Thai chili peanut butter gives it just the right hint of spiciness without being too overpowering. You can use regular peanut butter if you want but I strongly suggest getting your hands on this Sprelly peanut butter if you can. You won’t be disappointed.
Thai Peanut Noodle Salad
Thai Peanut Dressing
- Juice of half a lime
- 2 Tbsp Sprelly Thai Sweet Chili Peanut Butter or peanut butter of your choice
- 1 Tbsp sesame oil
- 1 Tbsp vegetable oil
- 1 Tbsp brown sugar
- 2 Tbsp soy sauce
- Water to get desired consistency
- ½ lb rice noodles
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 1 carrot, thinly sliced
- 1 red chili pepper, thinly sliced
- 2 scallion, thinly sliced
Mix dressing ingredients in a bowl until smooth. You may need to add a little bit of water to loosen it up a little bit. Toss noodles and remaining salad ingredients with dressing. You may have some dressing left over.
Garnish with extra sliced scallion, cilantro and a fresh lime wedge, then serve.
This salad is best served at room temperature.
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