Thai peanut noodle salad


Thai take out at home? This recipe delivers. It's full of flavor, bursting with color, and is a treat for all five senses.




  • 375g whole grain linguini pasta

  • 2 tbsp olive oil

  • 1 cup thinly sliced leeks, white and pale green parts only

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 large carrot, grated

  • 1½ cup frozen shelled edamame

  • 3 cups purple cabbage, thinly sliced

  • ½ cup fresh cilantro, chopped

  • ¼ cup smooth natural peanut butter

  • ½ tsp finely grated lime zest

  • ¼ cup fresh lime juice

  • 2 tbsp toasted sesame oil

  • 1 tbsp maple syrup

  • 3 tbsp sodium-reduced tamari

  • 2 tbsp balsamic vinegar

  • 1 tsp hot sauce (optional)



  1. In a large pot of boiling water, cook linguini according to package directions. Drain and rinse with cool water. Toss noodles to keep them from sticking and set aside to drain. Transfer to a large bowl.

  2. Heat oil in a large fry pan over medium high heat. Add leeks and sauté for 3-5 minutes or until softened. Add bell peppers and sauté for another 3-5 minutes or until soft. Add carrot, edamame and cabbage. Sauté for another 5 minutes until all the vegetables are tender-crisp.

  3. Remove from heat and add to noodles. Add cilantro and toss to combine.

  4. In a medium sized bowl, whisk together peanut butter, lime zest, lime juice, oil, maple syrup, soy sauce, vinegar and hot sauce. Pour over noodle mixture and stir well. Serve.