0:00
If I could only eat one salad all summer
0:02
long, it would have to be this one. This
0:04
peanut noodle salad is made with tons of
0:07
fresh veggies, pad thai noodles, and a
0:09
peanut sauce that's so good you'll want
0:12
to lick it off the spoon. Welcome back.
0:14
If you're new here, I am Steph and I
0:16
make vegan recipes for people who love
0:19
to eat. If that's you, keep watching and
0:22
we're going to get right into it. All
0:23
right, so first we're just going to cook
0:25
8 oz of noodles according to the package
0:28
instructions. I'm using pad thai
0:30
noodles, but you can use anything you'd
0:32
like. Then, we're just going to rinse
0:34
them in cold water to stop them from
0:36
cooking. While the noodles are cooking,
0:38
I'm going to start chopping up the
0:39
veggies. So, we're just going to need 2
0:42
cups of sliced red cabbage, one cup of
0:46
finely diced red bell pepper, one cup of
0:49
julianne carrots, and half a cup of
0:52
chopped roasted peanuts. We're also
0:55
going to use a cup of adamame without
0:57
the shells. If you're buying yours
0:59
frozen, there's a good chance that it is
1:00
already cooked and you just need to
1:02
defrost it. But mine is fresh, so I'm
1:05
just going to boil it for 5 minutes and
1:07
then rinse it in some cold water. Okay,
1:09
so the last part of this salad is the
1:12
peanut sauce. And for this, you're just
1:14
going to need half a cup of creamy
1:16
peanut butter, 6 tbsp of low sodium soy
1:20
sauce, 1/4 cup of maple syrup, 1/4 cup
1:24
of lime juice, and 2 tablespoons each of
1:27
rice vinegar, Sriracha, grated ginger,
1:31
and minced garlic. I like to use an
1:33
immersion blender with the whisk
1:35
attachment to mix this up because it can
1:37
be a bit tough to combine by hand. If
1:40
you don't have an immersion blender, the
1:42
best way to do it is put it into a
1:44
sealed jar and shake it up. All right,
1:46
now we're just going to put everything
1:47
in the fridge for a few hours. You can
1:50
store the noodles and veggies together,
1:52
but I recommend keeping the peanut sauce
1:54
separate. And if you want, you can
1:56
portion it out into individual serving
1:58
sizes and store them in individual jars
2:01
like this one. Once it's fully chilled,
2:03
it's almost ready to serve. So, we're
2:05
just going to combine the noodles and
2:06
the veggies and then toss it up with
2:08
some peanut sauce. Uh, you might not
2:10
need to use all of the peanut sauce, but
2:13
it is so delicious. It makes literally
2:17
anything taste better. So, you will
2:19
definitely find a way to use it.
2:20
Finally, we're going to garnish it with
2:22
some peanuts and either chopped green
2:24
onions or cilantro, your choice. And
2:32
This is just such a good recipe for
2:34
summer. You can get in so many fresh
2:36
veggies and it tastes like a total
2:38
indulgence. Well, that's all I've got
2:41
for you for this one. If you try this
2:43
recipe, please let me know what you
2:45
think in the comments. And if you want
2:47
more delicious plantpowered recipes, go
2:50
ahead and hit the subscribe button.
2:52
Thank you so much for watching and I'll
2:54
see you in the next one.
