Gourmet Girl Does Real Estate

Thai Noodle Salad with Almond Butter

Thai Noodle Salad made with almond butter instead of peanut butter

CourseDinner, Lunch, Main Dish, Sides
CuisineThai

Servings	Prep Time
10People	15Minutes

Cook Time

15Minutes

Servings	Prep Time
10People	15Minutes

Cook Time

15Minutes

Ingredients

1package spaghetti noodlesYou can use regular or Gluten Free noodles.
1 red bell pepper, cut into long thin slices
1 yellow bell pepper, cut into long thin slices
1package cherub tomatoes, sliced in half
6 to 8 scallions, chopped
1 Jalapenos, finely chopped
1/2cup slivered carrots
1/2cup Braggs Amino Acid or low sodium soy sauce
1/4 cup sesame seed oil
2 to 3tablespoons chili garlic sauce
2teaspoons ginger paste
4 to 6tablespoons honey
3 to 4tablespoons chunky almond butter

Instructions

Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.

Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef! Other vegetables that are great with this dish include, but are not limited to: asparagus, snow peas, cilantro, radish, and greens.