Thai a knot Salad

Name: Thai a knot Salad
Cuisine: Asian, Thai
Ingredients: 1/4 cup toasted sesame oil; 1/3 cup (60 ml) soy sauce or tamari; 2 tbsp (45 ml) pure maple syrup; 2 tbsp (30 ml) chili garlic sauce; 2 tsp (6 g) garlic powder; 125 g dried rice noodles; 2 tbsp (28 g) coconut oil; 2 red bell pepper, seeded and thinly sliced; 3 medium-sized carrots, peeled and chopped; Salt and freshly ground black pepper; 1/2 small green cabbage, thinly sliced; 2 medium-sized zucchini, spiralized into noodles; 1 cup (20 g) loosely packed chopped fresh basil (optional); Cilantro; Green onions; Peanuts

17 steps

Updated at: Thu, 17 Aug 2023 01:09:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories448.7 kcal (22%)

Total Fat24.9 g (36%)

Carbs50.8 g (20%)

Sugars16.9 g (19%)

Protein9.1 g (18%)

Sodium1759.2 mg (88%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cuptoasted sesame oil

⅓ cupsoy sauce

or tamari

45mlpure maple syrup

30mlchili garlic sauce

6ggarlic powder

125gdried rice noodles

28gcoconut oil

2red bell pepper

seeded and thinly sliced

3carrots

medium-sized, peeled and chopped

salt

freshly ground black pepper

0.5green cabbage

small, thinly sliced

2zucchini

medium-sized, spiralized into noodles

1 cupfresh basil

loosely packed, chopped, optional

cilantro

green onions

peanuts

Instructions

Step 1

Make the sauce: In a small bowl, whisk together the toasted sesame oil, soy sauce, coconut aminos, maple syrup, sriracha and garlic powder until well combined.

Step 2

Taste and see whether you want to adjust any of the seasonings.

Step 3

Make the noodles: Bring a medium-sized pot of water to a boil, then cook the noodles according to the package instructions.

Step 4

Drain and rinse in cold water, then transfer to a large bowl and mix in one-quarter of the sauce to prevent the noodles from sticking.

Step 5

Set aside.

Step 6

Make the salad: In a large skillet or wok, melt the coconut oil over medium heat.

Step 7

Once hot, add the bell pepper and carrots.

Step 8

Cook for 5 to 6 minutes and season with salt and pepper to taste.

Step 9

Add the sliced cabbage and cook for another 2 to 3 minutes, stirring occasionally.

Step 10

Add the zucchini noodles and cook, stirring occasionally, for 5 to 6 minutes or until softened.

Step 11

Remove from the heat and, using tongs or a slotted spoon–leaving as much cooking liquid as possible in the skillet so it doesn't water down the salad- transfer the veggie mixture to the bowl of noodles.

Step 12

Add the basil (if using and remaining sauce and mix well.

Step 13

Divide equally among 4 serving bowls and garnish with cilantro, peanuts and green onion.

Step 14

Serve immediately.

Step 15

If making ahead of time, mix everything as written, except reserve the sauc until ready to serve.

Step 16

It should be stored separately.

Step 17

Keep everything in airtigh containers in the fridge for 4 to 5 days.