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Thai Noodle Salad
Thai Noodle Salad Eileen Goltz | Pareve
45 minutes 25 minutes
20 minutes

  • 18 oz. creamy peanut butter
  • 1 oz. tahini paste
  • 1 to 2 teaspoons minced ginger (to taste)
  • 1 Tablespoon sugar
  • 2½ oz. rice wine vinegar or apple cider or a combination of both
  • 2 oz. soy sauce
  • ½ cup water
  • ¼ cup honey
  • ¼ cup orange juice
  • 6 oz. coconut milk or ½ cup shredded coconut
  • 2 chilies, Serrano peppers, minced, (or red pepper flakes)
  • 2 Tablespoons toasted sesame oil
  • 4 Tablespoons oil
  • ½ lb. fresh bean sprouts
  • ⅓ lb. snow peas
  • ⅓ lb. shredded carrots
  • 6 or 7 mushrooms, sliced
  • ½ cup honey roasted peanuts
  • 1 lb. cooked linguine, spaghetti, lo mein or other thin, long noodle, cooked and drained.
  • Cilantro (optional)

  1. In a large bowl combine peanut butter with the tahini paste, ginger and sugar. Mix to combine.
  2. Add the vinegar, soy sauce, water, honey, orange juice and coconut milk or coconut. Whisk to combine.
  3. Add the peppers and sesame oil. Mix until evenly combined and smooth. Set the sauce aside.
  4. In a large saute pan heat the oil and add the snow peas, carrots, and mushrooms. Cook for 2 minutes and add the bean sprouts and peanuts. Cook for another 2 minutes until the vegetables are heated through.
  5. Transfer the vegetables to a large mixing bowl and add the precooked noodles.
  6. Pour the peanut sauce over the noodles and vegetables and toss to coat evenly. Serve individually or in a large bowl decorated with cilantro if desired.

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