It is finally getting HOT here in Vancouver and I had a bunch of packs of udon noodles and wanted something cool and tasty during this summer weather. This makes enough for two large bowls of Thai Udon Noodle Salad.
Cook 1 package of udon noodles according to package directions and rinse with cold water.
Toast up some peanuts—I like to toast them on the stove.
For the salad you will need 1/2 chopped cucumber, 1 cup fresh bean sprouts, 1 grated carrot and 1 thinly sliced green onion.
For the dressing whisk together 1/4 cup peanut butter, 1/4 cup coconut milk, 1/2 tsp grated fresh ginger, 1 1/2 tbsp rice wine vinegar, 1 1/2 tbsp soy sauce, 1 tsp sesame oil and Sriracha to taste.
I decided to also add the juice of half a lime. If this makes it too thin for you, add more peanut butter.
Toss salad together!
I love it! All my favourite Thai flavours in one salad. If you want it to be even more authentically Thai, feel free to add a little fish sauce to the dressing. For me, this was a lovely refreshing salad on a hot summer afternoon.