Thai Salad

This is an amazing salad recipe my mom made one night for dinner.  It can be served warm or cold.  To make it more of a main dish versus a side dish add a protein to it (tofu, cooked chicken, shrimp etc.)  It can easily be made of time and keeps quite well in the fridge for a few days.



  • 1/2 cup organic all natural peanut butter
  • 1 lime (juice and zest)
  • 2 tsp sesame oil
  • 4 tbsp sweet chile sauce
  • 4 tbsp rice vinegar
  • 4 tbsp gluten free tamari sauce
  • 1 tbsp maple syrup
  • 4 cloves of garlic crushed
  • 2 tbsp fresh ginger peeled and grated
  • 1/2 bunch of cilantro chopped
  • 1/4 cup extra virgin olive oil


  • 1 – 16 oz. package of pad thai rice noodles
  • 1 kettle full of boiling water
  • 2 tbsp sesame oil
  • 2 carrots julienned
  • 1/2 english cucumber seeded and julienned
  • 1 red pepper julienned
  • 2 cups bean sprouts
  • 1 bunch of green onions sliced diagonally
  • 2 tbps coconut oil
  • 1 cup slivered almonds
  • 1 tsp sea salt
  • 1 tsp cane sugar
  • 3 tbsp toasted sesame seeds


  1. Blend all the dressing ingredients except oil and cilantro in a food processor, blender or with a hand mixer
  2. Add oil in a steady stream while mixing the dressing
  3. Stir in half of the cilantro and set aside
  4. Place rice noodles in a large bowl.  Cover with boiling water and soak for about 10 minutes or until tender.
  5. Drain the noodles, rinse with cold water and place in a large bowl.  Toss with sesame oil.
  6. Add julienned carrots, red peppers, cucumbers, green onions and bean sprouts to noodles.  Set aside.
  7. Heat coconut oil over medium heat add slivered almonds and sesame seeds to pan.  Cook until golden brown – about 3-4 minutes
  8. Add sugar and toss for another 30 seconds
  9. Remove from heat and allow to cool
  10. Add dressing to noodles and toss.  Garnish with seeds and remaining cilantro.  Enjoy!

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