Thai Peanut Noodle Salad
Serves 1
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Thai Peanut Noodle Salad
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Serves 1
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Directions
1
Add peanut butter, rice vinegar, sri racha, garlic and water to a bowl and mix until combined.
2
Add peanut butter, rice vinegar, sri racha, garlic and water to a bowl and mix until combined.
3
Add peanut butter, rice vinegar, sri racha, garlic and water to a bowl and mix until combined.
4
Slice the red cabbage.
5
Slice the red cabbage.
6
Slice the red cabbage.
7
Cut the carrots into strips.
8
Cut the carrots into strips.
9
Cut the carrots into strips.
10
Slice the bell pepper.
11
Slice the bell pepper.
12
Slice the bell pepper.
13
Boil the edamame.
14
Boil the edamame.
15
Boil the edamame.
16
Add the peanut butter mixture to the glasses.
17
Add the peanut butter mixture to the glasses.
18
Add the peanut butter mixture to the glasses.
19
Add the red cabbage to the glasses.
20
Add the red cabbage to the glasses.
21
Add the red cabbage to the glasses.
22
Add the carrots to the glasses.
23
Add the carrots to the glasses.
24
Add the carrots to the glasses.
25
Add the bell pepper to the glasses.
26
Add the bell pepper to the glasses.
27
Add the bell pepper to the glasses.
28
Add the edamame to the glasses.
29
Add the edamame to the glasses.
30
Add the edamame to the glasses.
31
Add the noodles to the glasses.
32
Add the noodles to the glasses.
33
Add the noodles to the glasses.
34
Place the lid on top of the salad.
35
Place the lid on top of the salad.
36
Place the lid on top of the salad.
37
Invert the salad onto a plate.
38
Invert the salad onto a plate.
39
Invert the salad onto a plate.
40
Add nuts and green onions to the salad.
41
Add nuts and green onions to the salad.
42
Add nuts and green onions to the salad.
Ingredients
Red Cabbage
Red Cabbage
Red Cabbage
Carrot
Carrot
Carrot
Bell Pepper
Bell Pepper
Bell Pepper
Edamame
Edamame
Edamame
Peanut Butter
Peanut Butter
Peanut Butter
Rice Vinegar
Rice Vinegar
Rice Vinegar
Sri Racha
Sri Racha
Sri Racha
Garlic
Garlic
Garlic
Water
Water
Water
Equipment
Knife
Cutting board
Pot
Bowl
Grater
Fork
Tongs