Thai Peanut Noodle Rice Paper Rolls
January 5, 2024
Thai Peanut Noodle Rice Paper Rolls
The protein-packed peanut dressing & fiberful veggies add so much umami & satisfying crunch to this meal-prep friendly favorite. The low-carb filling is made with zero-calorie noodles, the perfect amount of chili heat & toasted sesame flavor (no dipping sauce required for this recipe)!
Ingredients
For the Peanut Noodle Salad
- 1 package Kelp Noodles rinsed & drained
- 2 Red or Orange Bell Peppers diced
- 1 Bag Shredded Cabbage & Carrot Mix
- 4 Scallions chopped
- 1 Red Chili finely diced
- 1 Small Bunch Cilantro optional
- 1 cup Chopped Tofu, Chicken or Scrambled Egg optional
For the Peanut Sauce:
- 1/2 cup Drippy Peanut Butter just peanuts
- 1 tbsp Coconut Aminos
- 1 tsp Hot Sauce
- 1 tbsp Chili Sauce
- 1-2 tsp Sesame Oil
- 1 tsp Fresh Ginger optional
- 2 tsp Rice Vinegar
- 1-2 tsp Lime Juice freshly-squeezed
- 1/4-1/2 cup Warm Water
- Sea Salt & Black Pepper to taste
For Assembly:
- Large Rice Paper Wrappers
- Sesame Seeds for garnish
- Lime Wedges for garnish
Instructions
- Combine all noodle salad ingredients. In a small bowl, whisk together the peanut sauce ingredients.
- Toss the salad with the peanut sauce.
- To assemble, take 1 sheet of rice paper and soften in warm water until pliable.
- Add 1/2 cup of the filling and roll.
- Let sit for 5 minutes to firm up and slice in half.
- Top with sesame seeds and garnish with lime wedges. Enjoy!
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