Thai peanut noodle salad

Written by Blue Elephant

Your Thai Culinary Ambassador since 1980

Cooking time: 20 min

Serving: 3 - 4 people

March 20, 2021

Ingredients

• 1 bottle of BE Thai Peanut sauce (190ml)
• 1 block of firm tofu (drained/pressed)- about 250g
• 200g of Soba noodles or dried rice noodles
• 1 cup of gratted carrots (1 big carrot)
• 1 cup of shredded purple cabbage (1/4 head small cabbage)
• 1/2 cup of Edamame beans (frozen, thawed)
• 1 pce of lime
• 4 Tbsp of peanuts (roasted, unsalted)
• 1 1/2 Tbsp of BE Light soya sauce
• 1 Tbsp VG oil
• 1 handful of fresh coriander leaves (chopped)
• 4 stalks of Spring onions (thinly chopped)

Thai Peanut Noodle Salad Recipe by Blue Elephant

Cooking Steps

Make the marinated tofu :

Step 1

Step 2

In a bowl, combine half of the BE peanut sauce bottle (about 1/2 cup) with the drained tofu diced. Marinate in the fridge for 30 min at least.

Grill the marinated tofu on a pan with 1 Tbsp VG oil or bake it on parchment paper at 200C for 15 minutes or until golden brown. Set aside to cool down

Assemble the salad :

Step 1

Step 2

Step 3

Cook the noodles according to the package instructions. Drain and set aside to cool down with a glug of neutral VG oil to prevent stickiness.

Assemble the salad by combining in a salad bowl : the noodles, the shredded cabbage, carrots, edamame, spring onions, remaining peanut sauce, soya sauce and juice of 1 lime. Mix until well combined and all coated in sauce.

Add on top the crispy tofu, the roasted peanuts and fresh coriander. Serve cold.

Cooking Steps

Make the marinated tofu :

Step 1

In a bowl, combine half of the BE peanut sauce bottle (about 1/2 cup) with the drained tofu diced. Marinate in the fridge for 30 min at least.

Step 2

Grill the marinated tofu on a pan with 1 Tbsp VG oil or bake it on parchment paper at 200C for 15 minutes or until golden brown. Set aside to cool down

Assemble the salad :

Step 1

Cook the noodles according to the package instructions. Drain and set aside to cool down with a glug of neutral VG oil to prevent stickiness.

Step 2

Assemble the salad by combining in a salad bowl : the noodles, the shredded cabbage, carrots, edamame, spring onions, remaining peanut sauce, soya sauce and juice of 1 lime. Mix until well combined and all coated in sauce.

Step 3

Add on top the crispy tofu, the roasted peanuts and fresh coriander. Serve cold.

Chef s Tip

This recipe is vegetarian: but this salad can also be done with chicken or shrimp to be marinated with the peanut sauce instead of tofu. Also do not hesitate to be creative and stir in any crunchy local and seasonal veggetable of your choice (bell pepper, zucchini…), and even fruits like mango to bring a touch of sweetnest.

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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services