Thai Lettuce Cup Salad with Noodles

We love Thai lettuce cups. This is basically everything you’d use for that but add noodles and mix it alllll together. It is delicious, nourishing, and so nice for a warm summer evening.

For the sauce I typically use cashew butter but this night I used organic peanut butter. If you’re nut free, tahini would be delicious too.

I threw all this in a blender whole and let the blender do the work for me. A food processor would work too. You could also grate the ginger and crush the garlic by hand then just whisk to combine.

🥣. Sauce:
About a cup of nut butter
Zest and juice of a lime
1 tsp sriracha (omit for kiddos or spice sensitive folks)
3ish tsp fresh grated ginger
2 cloves crushed garlic
2 Tbs honey
2 Tbs coconut aminos
1/4 cup water
Salt to taste

🔪. Shred, spiralize, or julienne lots of fresh veggies. I used:
1 carrot
One red bell pepper
Half a green cabbage
Half a purple cabbage
A Radish or two
A few green onions
A handful of fresh cilantro
A couple handfuls of mung bean sprouts

🍜. Cook a pack of organic rice noodles following package directions. I like @lotusfoods organic Pad Thai noodles for this. Drain and combine with sauce and veggies. I topped with more cilantro and green onions and served with lime wedges and more @yellowbirdsauce sriracha always within reach.

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