Vegan Pad Thai Salad

I'm a huge fan of chilled Asian salads with noodles, and I love the tangy, sweet flavors of Pad Thai. Despite the fact there are no leafy greens in this dish, here is an easy recipe for a Vegan Pad Thai salad.

Ingredients:

1 package Thai rice noodles
5 Green Onions
1 Red Bell Pepper
1 Carrot
Low Sodium Soy Sauce
1 Cup Peanuts
Sesame Oil
2 cups Cilantro
2 Limes
Sriracha
1 Red Onion
6 Portabella Mushrooms
Brown sugar
Sea Salt

1. Soak noodles in warm water. Set aside.

2. Chop up mushrooms and red onions. Sauté in pan with sesame oil. Set aside.

3. Chop up carrots, green onions, and cilantro.

4. Grind peanuts in grinder.

5. Soy Sauce Dressing: Mix 3 tables spoons of soy sauce, 1 tbsp of brown sugar, 1 tbsp sea salt, and 1 cup of water.

6. Strain noodles and re-soak in warm water for 10 minutes (optional).

7. Drain noodles and add to wok.

8. Add 4 tbsp of soy sauce mixture to wok and 3 tsp of sesame oil. Fry noodles for 5 mins.

9. Place noodles in bowl, top with sautéed vegetables, carrots, red bell peppers, green onions, cilantro, and peanuts.

10. Squeeze lime. Add Sriracha and soy sauce dressing as needed.

11. Stir-fry noodles with 1 tbsp. soy sauce for 4 minutes.

12. Top noodles with sautéed vegetables, carrots, green onions, cilantro, and peanuts.

13. Add Sriracha, lime, and soy sauce dressing as needed.

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