Thai Peanut Noodle Salad Print Email

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

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

For the salad:
1 pound cellophane noodles, softened in Florida orange juice and drained
2 pounds carrots, cut into julienne strips
2 hothouse or English cucumbers, cut into julienne strips (no quotes on English)
1 pound fresh bean sprouts
2 to 4 red bell peppers, cut into julienne strips
3 pounds chicken strips, cooked
1 bunch green onions, finely chopped
½ bunch fresh cilantro, finely chopped

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

Makes 8 to 10 servings

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