Thai Noodle Salad
Thai Noodle Salad
This recipe is adapted from Pinch Of Yum’s recipe. I love her website- you can find some excellent recipes there! One of my favorites is her Moroccan Spiced Chickpea Glow Bowl. Mmmmmmmm. Try it!My adaptations to this recipe mostly decreased oil, switch out chicken for tofu and increase veggies. I am a huge fan of taking recipes and adding veggies to provide more variety. Variety = more nutrient dense meal = awesome for gut health and excellent flavor.
Ingredients
Nut Sauce
- 2 TBS avocado oil
- 2 cloves garlic
- 1/2 cup low sodium soy sauce
- 1/4 cup white distilled vinegar
- 2 TBS honey
- 2 TBS sesame oil
- 1 TBS ginger I use the frozen ginger from trader joes.
- Juice from 1 lime
- 1/4 cup nut butter I use cashew but peanut works too
- 1 TBS Sriracha (optional)
Salad
- 8 oz brown rice noodles
- 14 oz Tofu
- 6 cups power greens chopped (any greens work!)
- 3 large carrots cut into matchsticks or thin discs
- 3 red bell peppers cut into thin slices
- 1/4 head purple cabbage thinly sliced
- 1 cup cilantro
- 4 green onions – green parts chopped
- 1/2 cup cashews or peanuts
Instructions
- Press tofu with a press or wrap with paper towel first and a dish towel on top, place on a plate with a heavy object on top.
- To a blender add all the dressing ingredients except the nut butter and blend.
- Cube the tofu or crumble into 1-inch crumbles and add ¼ cup of dressing to marinate. Set aside for 10 minutes.
- Add the nut butter to the remainder of the dressing, blend and set aside.
- Prep all vegetables.
- Drain tofu and place in the air fryer, (placing remaining marinade back into the blender with the dressing) and fry at 400F for 10 minutes. Toss and air fry for an additional 5 minutes
- Prepare noodles according to package directions – keep al dente
- Sauté cabbage, carrots, and bell peppers in 1 Tbs of avocado oil.
- When noodles are ready add to the pan with vegetables along with chopped greens and sauce
- Take off heat, add sauce and stir.
- Dish out pasta, top with chopped cilantro, green onions, nuts and siracha, if you desire.
- Enjoy!
- Leftovers are delicious hot or cold
Notes
Dena DePiazza is a National Board Certified Health & Wellness Coach and is certified as a Certified Pain Management Coach. She is your personal advocate for living an energized and passionate life. She works with clients to help them create healthy lives in a way that is flexible, fun, and free of denial and unsustainable discipline. By working together, you can discover lifestyle choices that best support you. Dena helps you learn to make gradual, lifelong changes that will enable you to reach your current and future health goals.
with a Bachelor’s Degree in Nutritional Sciences. She is a Certified Personal Trainer and Certified Nutrition Coach through the National Academy of Sports Medicine (NASM).
Nadia enjoys providing the guidance and support people need to achieve good health and considers herself their biggest cheerleader when they decide to make their health a priority. As a Nutritional Therapy Practitioner, Nadia works with clients one on one to help them optimize their health through holistic health practices. She helps reduce the symptoms of chronic illness through nutrition and lifestyle practices, but is not limited to helping anyone who wants to learn how to make better choices. She teaches clients basic kitchen skills, how to read labels and will even do grocery tours. As a personal trainer, Nadia works with clients of all levels, ages and in various settings. She has taught group fitness classes and worked with clients one on one. She emphasizes the importance of staying injury free and building strength to move about their day without pain.
Karissa originally attended Westmont College in beautiful Santa Barbara, and began her B.S. in Psychology, then transferred to Montreat College, in the Appalachian hills of North Carolina, graduating Cum Laude with a B.S. in Music Therapy, and a double minor in Psychology and Music Business.
