Thai Peanut Noodle Salad

Name: Thai Peanut Noodle Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 to 10 Servings
Ingredients: For the dressing:; 8 to 12 ounces Florida orange juice; 2 tablespoons grated fresh ginger; 8 cloves garlic; 1 teaspoon sriracha sauce; 1 cup smooth peanut butter; 4 ounces soy sauce; 3 ounces rice vinegar or Chinese black vinegar; 3 ounces sesame oil, toasted; For the salad:; 1 lb. cellophane noodles, softened in florida orange juice and drained; 2 pounds carrots, cut into julienne strips; 2 hothouse cucumbers, cut into julienne strips; 1 pound fresh bean sprouts; 2 to 4 red bell peppers, cut into julienne strips; 3 pounds chicken strips, cooked; 1 bunch green onion, finely chopped; 1/2 bunch fresh cilantro, finely chopped

Author:: Jamie Geller Test Kitchens
Publish date:: Mar 23, 2010

15minDuration
15minPrep Time
8 to 10 ServingsServings

Ingredients

For the dressing:
8 to 12 ounces Florida orange juice
2 tablespoons grated fresh ginger
8 cloves garlic
1 teaspoon sriracha sauce
1 cup smooth peanut butter
4 ounces soy sauce
3 ounces rice vinegar or Chinese black vinegar
3 ounces sesame oil, toasted
For the salad:
1 lb. cellophane noodles, softened in florida orange juice and drained
2 pounds carrots, cut into julienne strips
2 hothouse cucumbers, cut into julienne strips
1 pound fresh bean sprouts
2 to 4 red bell peppers, cut into julienne strips
3 pounds chicken strips, cooked
1 bunch green onion, finely chopped
1/2 bunch fresh cilantro, finely chopped

Preparation

1 Combine 8 ounces orange juice and remaining ingredients in food processor and purée until smooth. Add additional orange juice if desired to adjust consistency.

3 For the salad:

4 Combine all ingredients in large bowl and toss to combine. Add peanut dressing and toss gently until salad is coated with dressing. Serve immediately.

Source: The Florida Department of Citrus