Thai stir-fry salad



Beautiful, isn’t it?
On this first day of spring, I decided on using lots of veggies. The base of this salad is rice pad Thai noodles, but you could use quinoa or rice instead. Also, I’ll share with you what I used it you could add in lots of other veggies (or take away!). If you wanted to, you could add shrimp, chicken, or tofu as well.

I used:
– red cabbage (about 1/3 of a small head, a little goes a long way!)
– broccoli (I used 2 heads)
– Bok choi (I used 4 babies)
– 2 stalks of celery (you could use extra bok choi instead)
– 2 carrots
– 1 red pepper
– 1 cup frozen peas
– cilantro and basil, generously diced and added in

For the salad- just cook the noodles (takes approximately 2 minutes) and then run under cold water. Or don’t and you have a warm salad. I chopped the noodles up but also you could be smart and do this before cooking (chopping up squishy noodles is a hazard for sure). Put noodles and veg in a bowl, mix. Top with peanuts, cashews, or don’t. Choice!

For the dressing I mixed the juice of 1 lime, some Thai sweet chilli dipping sauce, some chilli garlic sauce, some peanut sauce (you could honestly just add a bit of peanut butter) and a little bit of oil. After making this sauce I remembered that I already have peanut sauce in the fridge so oops!

Mix the sauce with the salad and eat! Or just stare at it, enjoy the pretty colours, and pretend you didn’t hear that the temps are going to be in the negative double digits this weekend.


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