Cool Thai Peanut Noodle Salad

This is another standby dish that I seem to make when I'm all out of creativity, but want something I know my whole family will love. It's simple, but bursting with fresh flavor. This tastes best, in my opinion, served alongside a cold glass of white wine out on the porch. But ya know, it's good in all the other seasons, too! Full of pantry staple ingredients and a few fresh veggies to add some life into it, I know you'll love this one! Give it a try and invite me over for dinner when you do!

COOL THAI PEANUT NOODLE SALAD
INGREDIENTS:
Before I start, know that you can really adapt the salad ingredients to whatever you have on hand. For the noodles for instance, you can use rice noodles, ramen noodles, or angel hair pasta. I used brown ramen noodles this time, and while they tasted great, they were a little gummier than I like. Next time I’ll stick to angel hair or classic ramen noodles.
- 12-oz noodles of choice see note above
- 1 cup Best Ever Peanut Sauce
- Julienned veggies of choice, around 1/2-2/3 cups of each
Green or purple cabbage, carrots, bell peppers, snap or snow peas all work wonderfully
- Cilantro and lime to garnish

DIRECTIONS:
1.) Cook your noodles to package directions.
2.) While they’re cooking, assemble your peanut sauce in a small bowl.
3.) Julienne (thinly slice in long strips) your vegetables. For my version, I used purple cabbage and carrots.
4.) Assemble your salad and coat with peanut sauce. Leave some extra sauce on the side to drizzle on right before serving.
5.) Garnish with cilantro and a squeeze of lime.