Thai Noodle Salad with Peanut Sauce

Added cucumber and edamame. Used cashews instead of peanuts for garnish. Used mixed kale, Brussels sprouts and broccoli cabbage slaw for greens. Garnished with chili crunch oil. Very good.

A bit time consuming but delicious! I added baked crispy tofu brushed with the dressing made for this salad (recipe link is on the salad page). Sooo good!

Made it as lunch prep for the week! No jalapeños, I used sriracha.

Made this as a stir fry, was delicious, look forward to eating it cold as leftovers for lunch

1) made this as a stir fry instead of a salad so adjusted some things 2) added broccoli and more peppers and extra cilantro , shrimp and scrambled egg 3) had to add a few tablespoons of cornstarch to sauce to get it to the right consistency for a stir fry but had a good flavor 4) omitted jalapenos, could go spicer with more red pepper flakes.