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easy pad thai noodle salad
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Thai Peanut Sauce

This dressing is perfect for noodle salads and stir-fries and even steamed broccoli! To lower the fat and calorie density, sub PB2 in the recipe or make my Thai Peanut-Free Sauce (recipe can be found in the member’s center).
Cook Time10 minutes
Total Time10 minutes

Equipment

  • Saucepan
  • Whisk

Ingredients

  • 3/4 cup unsweetened, unsalted peanut butter
  • 3/4 cup water
  • 1/4 cup rice vinegar
  • 2 tablespoons California Balsamic Vinegar Gilroy Garlic or Teriyaki flavor recommended, or low-sodium coconut aminos
  • 2 tablespoons date syrup
  • 2 cloves garlic pressed
  • 1/4 to 1/2 ounce piece fresh ginger pressed
  • 1/2 teaspoon red chili flakes

Instructions

  • Combine the peanut butter, water, rice vinegar, coconut aminos, date syrup, garlic, ginger, and red chili flakes in a saucepan over medium-high heat. Whisk until smooth and cook for about 10 minutes or until thickened.