A herby noodle salad with a sauce that combines the creaminess of both peanut butter and coconut milk, bringing an Asian island flavour to this salad. It is fresh and inviting with a touch of heat and it deserves a place at your table.
Are you looking for other Noodle dishes? Try Ginger Scallion Noodles, Soba Noodles with Eggplant and Mango, Broth and Dipping Sauce for Noodles and Tofu, Fox Noodles, and Sesame-Ginger Sauce for Noodles.
Peanut Noodle Salad with Coriander, Mint and Thai Basil
Cook noodles for your salad. Use any Chinese or Japanese noodles, even flat pasta ribbons. Soba noodles are very good, glass noodles also. When they are cooked, drain them well, then toss with just a little oil to keep them separated while they cool.
Combine a fair amount of peanut butter (try 0.5 cup) with 1 Tblspn soy sauce and enough coconut milk to make the mixture creamy. Put into a blender with garlic and chilli flakes or a tich of chilli paste. Blend and toss this sauce with the cooled, cooked noodles, a lot of mint, Thai basil, and/or coriander leaves (cilantro) and lime juice. Add julienned or shredded carrots and cucumber if you wish. Taste and adjust lime and soy/salt if necessary.
recipe notes and alternatives
Sprinkle with crushed peanuts.