Cold Thai Noodle Salad with Peanut Dressing

Trying not to turn on the stove for a little while.

Cold Thai Noodle Salad with Sugar Free Peanut Dressing

First of all, BOGO25 is still very much active over at Eat Happy Kitchen. If you buy a twin pack of Taco Seasoning, you can get a twin pack of The Dill Ranch Seasoning for 25% off. I don’t want to oversell it, BUT WHAT A DEAL, PEOPLE!

If you’ve seen my posts about the scarcely available Pumpkin Marinara in limited supply because the grocery stores bought almost all of it, there are some twin packs left. I can’t believe I’m even uttering words about pumpkin spice season while it’s hotter outside than the devil’s pishadeel.

This heat wave is why I’m posting my favorite cold salad that you 100% need to make.

You can buy that yummy pre-grilled chicken from Trader Joe’s, or use my Lime Cilantro Marinade recipe, which is the best grilled chicken marinade you’ll ever eat. Feel free to sub beef, pork, or fish, as they all taste delicious in this marinade.

This salad is dairy free but contains peanuts. You can sub almond butter for peanut butter, if desired. Try to find an English cucumber as it has fewer seeds and works better for spiralizing. Or you can use Persian cucumbers.

The Sugar Free Peanut Dressing is an incredible treat since it's Thai inspired, but it ain’t got no hidden sugar or gluten. You might just put it on everything, and that's okay. You can thin out the dressing with additional coconut milk, or add water, 1 tablespoon at a time.

Here’s where the printable PDF version of this recipe lives.

COLD THAI NOODLE SALAD WITH SUGAR FREE PEANUT DRESSING

(Serves 2 people)

Cold Thai Noodle Salad:

• Lime Cilantro Marinade see recipe

• 1 pound boneless, skinless chicken breasts or thighs (or protein of choice)

• 1 zucchini, spiralized

• 1 English or Persian cucumber, spiralized

• 1 carrot, grated (about 1/2 cup)

• Salt and pepper

• 2 tablespoons chopped cilantro leaves

• 2 tablespoons chopped basil leaves

• 1 tablespoon chopped mint leaves

• 2 tablespoons chopped green onions, white and palest green parts only

• Creamy Peanut Sauce Dressing (below)

• Additional lime wedges, for garnish

  Creamy Peanut Sauce Dressing:

• 1/3 cup peanut butter (check the label for no sugar added)

• 1/3 cup full fat canned coconut cream/milk (check the label for no sugar added)

• Juice of 1/2 lime

• 2 tablespoons rice vinegar or white vinegar (check the label for no sugar added)

• 1 tablespoon soy sauce or coconut aminos

• 1 tablespoon olive oil

• 1/2 teaspoon sesame oil

• 1/8 teaspoon ground cayenne (optional for heat)

Marinate the chicken or meat of your choice in Lime Cilantro Marinade for 1-4 hours in the fridge. Grill the meat until cooked thoroughly and then set aside to cool. Slice thinly when cooled.

Arrange the spiralized zucchini and cucumber noodles onto a large baking sheet or clean kitchen towel. Season with salt and pepper, and let sweat 10-15 minutes. Dab the excess water dry with a paper towel.

In two large salad bowls, split the spiralized zucchini and cucumber, and add grated carrot. Then add the chopped cilantro, basil, mint, and green onions.

Whisk together all Creamy Peanut Sauce Dressing ingredients. Toss into both salads, then top with sliced chicken and garnish each salad with an additional lime wedge.